I suggest a quick, spicy snack of eggplant with carrots. Carrots can be used "in Korean", but I cooked it myself, it's safer and tastier. My eggplants are hothouse, tender. It does not need to be soaked and pre-salted. It will not be difficult for you to prepare such a salad. The snack is perfect for fried meat, poultry.
| Cook Time | 20 minutes |
| Servings |
Ingredients
Carrots
- 2 pieces Carrot
- 1 clove Garlic
- 1/2 teaspoons Red hot pepper
- Salt (to taste)
- 50 ml Vegetable oil (hot)
- 1 teaspoon Soy sauce
Additionally
- Vegetable oil
- 2 twigs Parsley
Ingredients
Carrots
Additionally
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|
Instructions
- Peel the carrots and grate them on a Korean grater. Pour soy sauce over it, add finely chopped garlic. Add red hot pepper and salt. Preheat the vegetable oil to a hot state, but do not bring it to a boil! Gently pour in the hot oil.
- Mix it. Leave him alone while we cook the eggplant.
- Cut the eggplant into long pieces. Fry in well-heated vegetable oil over moderate heat until golden brown and soft. Put it on a paper towel, add salt.
- Put a piece of carrot on a plate. Top with fried eggplant, pour vinegar. Put the leftover carrots on the eggplant.
- Add finely chopped parsley. The snack should be infused for 2-3 hours. You can put it in a container and put it in the refrigerator.
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