Eggplants with carrots Korean-style
Description
The recipe won't take much time. This dish came to us from Taiwan, at least according to the chef from whom I originally learned this recipe. Personally, I find it too simple to claim the title of a national dish, but it's always pleasant to realize that today you'll be enjoying foreign cuisine, right? The combination of nuts and eggplants is classic, and carrots complement it perfectly. I recommend serving it hot.
Instructions
- 1
Step 1
1. Cut the eggplants lengthwise, then trim the top and bottom to form rectangles. The leftover pieces can be fried separately. Salt the eggplant pieces and let them "rest" for five minutes. Once the liquid is released, rinse them under cold water and pat dry with a paper towel. This will remove the bitterness.
- 2
Step 2
2. Next, mix the starch and spices to taste in a bowl, rub this mixture onto our "rectangles." Heat the oil in a skillet, then fry each piece for two minutes on each side. Transfer to paper towels to absorb excess oil.
- 3
Step 3
3. Now there's just one thing left: arrange the eggplants nicely, top with carrots, generously sprinkle with chopped nuts, drizzle with sour cream, and garnish with fresh herbs!