Korean style eggplant with carrots

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Ingredients

Eggplant 1 pc.
Onion 0.5 pcs.
1 carrot
Coriander 0.5 tsp
Nutmeg 1/3 tsp
Apple cider vinegar 1 tbsp
Soy sauce 1 tbsp
Sugar 2 tsp
Sesame 1 tsp
2 cloves of garlic
Parsley 2 sprigs
Vegetable oil to taste

Main ingredients: Eggplant, Onion, Carrot, Garlic, Sugar, Greens
Serving 2 servings

Inventory:

Knife, cutting board, large bowl, Korean grater, frying pan, spatula, bowl, convenient container, plate, tablespoon, teaspoon.

Cooking:

Step 1 - Preparing the dressing.

To do this, mix apple cider vinegar, garlic, soy sauce and sugar.

Step 2 - Prepare the vegetables.

Cut the young eggplant into small sticks and put in a bowl, then add salt to taste. Rub the carrots in a large bowl on a Korean grater. We cut onions in half rings. Onions are sent to a bowl of carrots, add 0.5 tsp. coriander, 1 tsp sesame and 1/3 tsp nutmeg and mix well.

Step 3 - Fry the eggplant.

We squeeze the eggplant, drain the liquid that is released and put it into a hot pan with vegetable oil and fry, stirring with a spatula, for about 5 minutes.

Step 4 - Mix the eggplant with carrots and onions.

We spread the carrots with onions and seasonings from a large bowl into the eggplant pan, add the previously cooked dressing and mix well for 2 minutes more, cook over low heat.