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- 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
Knife, cutting board, large bowl, Korean grater, frying pan, spatula, bowl, convenient container, plate, tablespoon, teaspoon.
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.
Step 5 - Bon appetit!
Finely chop the parsley. We spread the finished dish on a plate and, sprinkled with herbs, serve to the table.