Korean-style eggplants with vegetables without frying

Description

The recipe won't take much time. It's best not to fry the vegetables, as they retain the maximum amount of nutrients this way. So here you'll learn. Serve at the table.

Instructions

1. 1

   Step 1

   

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   1. Prepare the marinade: mix vinegar, soy sauce, sugar, vegetable oil, marjoram, and chili pepper. Slice the onion into thin half-rings, cut the carrot into long matchsticks, and slice the bell pepper into thin strips as well.

2. 2

   Step 2

   

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   2. Grate the garlic on a fine grater, add it to the vegetables and mix. Boil the eggplants in boiling water for 6 minutes, then cover with foil and peel off the skin.

3. 3

   Step 3

   

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   3. Cut the eggplants into small pieces and add them to the vegetables. Add sesame seeds and marinade, mix the salad, cover with a lid or wrap, and let it sit overnight in the refrigerator.