Eggplants with Pepper
Description
A delicious appetizer for any gathering. Below I'll share more details. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the eggplants into sticks. Salt them and mix gently. When they have released a little juice, place them under a weight for 1–1.5 hours.
- 3
Step 3
Drain off the liquid and pat the eggplants dry with paper towels.
- 4
Step 4
Heat a skillet over medium heat. Fry the eggplant slices over high heat until golden brown. It’s best to arrange the eggplant in a single layer and cook in batches. Then transfer them to paper towels to absorb excess oil.
- 5
Step 5
Slice the onion into half-moons and grate the carrot on a Korean-style carrot grater. Sauté the spices and hot pepper in a skillet, then add the onion. Cook for 1–1.5 minutes until softened. Add the carrot and cook for a couple more minutes until golden.
- 6
Step 6
Combine the fried eggplants, vegetables, and fresh peppers cut into strips.
- 7
Step 7
Add finely chopped herbs to a bowl. Dress the appetizer with soy sauce, Jerusalem artichoke syrup, and rice vinegar. Season with salt to taste. Add toasted sesame seeds. Mix and refrigerate for 1–2 hours to let the flavors develop.
- 8
Step 8
Eggplants with pepper are ready.