Korean-style fried eggplants
Description
A simple dish to prepare. Korean-style fried eggplants are served cold. The result is a very tasty, filling, and vitamin-rich vegetable salad with a piquant flavor. Korean-style fried eggplants are also known as "Kadi-cha." Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse the carrots, thoroughly wash the eggplant without peeling it. Wash the bell pepper. If it's large, cut off half; if small, use the whole pepper.
- 2
Step 2
Cut the eggplant into strips, salt them, and soak in cold water for 40-60 minutes to remove bitterness.
- 3
Step 3
Then drain the water and sauté the eggplants in a small amount of vegetable oil until golden brown.
- 4
Step 4
Grate the carrots on a grater separately, and slice the sweet pepper into thin strips.
- 5
Step 5
Finely chop the garlic and parsley.
- 6
Step 6
Mix all the ingredients in one bowl. Add the remaining salt, sugar, and vinegar. Sprinkle in the seasoning and sesame seeds, which will give the dish a special piquancy.
- 7
Step 7
Mix all the contents of the salad bowl thoroughly and place in the refrigerator for 12 hours. After this time, the Korean-style eggplants will be ready. You can serve them now. Enjoy your meal!