Excellent dish for lovers of sharp little.Cooking will take about an hour, but you will not regret it!
- eggplants (medium) - 4 pcs.
- Bulgarian pepper - 2 pcs.
- Onions - 1 pc.
- Carrots - 1-2 pieces.
- garlic - 4 cloves
- pungent red pepper and black pepper - to taste fresh parsley
- Coriander - 1-2 tsp.
- Sesame - 1-2 tsp.
- Honey (can sugar) - 1h. spoon
- Vegetable oil - 3-4 tablespoons.spoon
- Apple vinegar (can be lemon juice) - 1-2 tbsp.
- tablespoons soy sauce, salt - to taste.
my eggplant (do not peel clean), cut lengthwise stripes, cubes of 1-2 cm thick.Fall asleep 1 tbsp.spoon of salt, leave for half an hour, went to the bitterness.Meanwhile, We turn the other vegetables.Seeded peppers and cut into strips, onion - half rings.Three Carrot on a coarse grater or a special - for Korean carrot.
Empty juice eggplant wash under running water, drained, dried on a napkin.We put on the fire pan with vegetable oil.When warmed - omit the eggplant and fry for about 10 minutes Stir - pieces must be u
We shift the eggplant in an enamel bowl, give cool.Now add chopped vegetables, honey, passed through a press garlic, sprinkle with sesame seeds (seeds of a better fry!), Parsley and spices.At the end add the vinegar, soy sauce and gently, without breaking the structure mix.Eggplant in Korean ready.Tasting.Want more sharply - add red pepper, but do not overdo it - he did not immediately exhibit "anger."
not hurry to file the eggplant to the table - they have marinated, therefore it is better to cook in the evening and leave overnight in the refrigerator.
author of the publication: Olga Lazareva