Salad with eggplants and Korean-style carrots
Description
I'm telling you,
Instructions
- 1
Step 1
1. Prepare the vegetables, wash them thoroughly. Remove the seeds from the pepper, peel the onion and garlic. I used small onions, so I added two pieces.
- 2
Step 2
2. Cut the eggplant into 3 pieces crosswise, then cut each piece in half, and then slice each half into strips. Place in boiling salted water and cook for 5 minutes. Drain in a colander.
- 3
Step 3
3. Cut the sweet pepper into strips, the onion into half-rings, and the garlic into thin strips or simply press it using a garlic press, whichever you prefer. Slice the tomatoes into thin wedges and finely chop the herbs.
- 4
Step 4
4. Combine the chopped vegetables with the eggplants.
- 5
Step 5
5. In a separate bowl, combine Narsharab sauce with vegetable oil, salt, pepper, sugar (honey), and apple cider vinegar. Pour the prepared sauce over the vegetables and gently mix. Cover with plastic wrap and refrigerate for 12 hours.
- 6
Step 6
6. After 12 hours, the vegetables are fully ready to eat, but we tried them much earlier and it was delicious!