Korean-style eggplants
Description
To prepare Korean-style eggplants, you don't need any specific products or spices; everything here can be found in any kitchen: eggplants, garlic, sweet pepper, and carrots. As for spices, that is up to each person—I use seasoning for Korean carrots, but you can use other spices you like. The main thing is that the dish turns out aromatic. I am sure all your guests will enjoy this addition to hot dishes, and your family will also be happy if you diversify a family dinner with such an appetizer.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse the carrot, and thoroughly rinse the eggplant without peeling it. Remove the seeds and stem from the bell pepper; if it is large, cut off half, and if it is small, use it whole.
- 2
Step 2
Cut the eggplant into strips, salt it, and cover it with cold water for 40–60 minutes to remove bitterness.
- 3
Step 3
Then fry the eggplants in a small amount of vegetable oil until golden brown.
- 4
Step 4
Separately grate the carrot on a coarse grater, and cut the sweet pepper into thin strips. Finely mince the garlic with a knife, and tear the parsley into pieces that are not too small.
- 5
Step 5
Mix all the ingredients in one bowl.
- 6
Step 6
Add the remaining salt, seasoning, a little sugar, and vinegar.
- 7
Step 7
Add sesame seeds, which will give the dish a special piquancy.
- 8
Step 8
Mix the entire contents of the salad bowl thoroughly and place it in the refrigerator for 12–20 hours. After this time, the Korean-style eggplants are ready. You can serve them. Enjoy your meal.