Eggplant in Korean

Eggplant in Korean

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

niformly redden.

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

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