Korean instant eggplant

I love to whip up delicious snacks. And then one day, there was sunny, clear weather, we gathered in nature. I decided to make eggplant in Korean instant cooking, and left them to insist, they just need nothing - a couple of hours. At the picnic, the eggplants in Korean went off with a bang, and in the morning there was nothing left ...

Ingredients:

• Eggplant - 2 pieces;
• Bulgarian pepper - 3 pieces;
• onion - 1 piece;
• carrot - 1 piece;
• garlic - 6-7 cloves;
• sugar - 1 teaspoon;
• soy sauce - 2 tablespoons;
• vinegar 9% - 30 milliliters;
• sesame seeds - 1 tablespoon.

Korean-style instant eggplant recipe

1. Cut the eggplant into strips, salt. Leave them to insist 30 minutes.
2. After eggplant, put in a colander, rinse with water, and let it drain.
3. Heat the vegetable oil well and fry the eggplant on it.
4. Peel the seeds and cut into thin strips. Peel the onion and cut into half rings. Grate the peeled carrots on a Korean carrot grater.
5. Squeezed peeled garlic through the garlic. Combine with still warm eggplant, carrots, onions, garlic and peppers.
6. Season with vinegar, sugar, salt, soy sauce and sesame seeds.
7. Refrigerate for a couple of hours.

After a couple of hours, the eggplant in Korean will be ready.

Instant Korean-style eggplants are not too sharp and not too tender. Total in this recipe in moderation. They are simply unsurpassed!

Delicious to you preparations, and bon appetit!