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Print Recipe
Appetizer of Eggplant with Carrots Recipe
I suggest a quick, spicy eggplant snack with carrots. Carrots you can use "Korean", but I made myself, it's safer and tastier. Eggplant I have a greenhouse, gentle. It does not need to be soaked and pre-salted. Prepare a salad you will not be difficult. Snack is perfect for fried meat, poultry.
Cook Time 20 minutes
Servings
Ingredients
Carrots
Eggplant
Additionally
Cook Time 20 minutes
Servings
Ingredients
Carrots
Eggplant
Additionally
Instructions
  1. Peel the carrots and grate on a Korean grater. Pour soy sauce, add finely chopped garlic. Add red hot pepper and salt. Heat the vegetable oil to a hot state, but do not boil! Pour gently hot oil.
    Peel the carrots and grate on a Korean grater.
Pour soy sauce, add finely chopped garlic.
Add red hot pepper and salt.
Heat the vegetable oil to a hot state, but do not boil!
Pour gently hot oil.
  2. Stir. Leave it alone while we do the eggplant.
    Stir.
Leave it alone while we do the eggplant.
  3. Cut the eggplant into long pieces. Fry in well-heated vegetable oil over moderate heat until Golden and soft. Put on a paper towel, add salt.
    Cut the eggplant into long pieces.
Fry in well-heated vegetable oil over moderate heat
until Golden and soft.
Put on a paper towel, add salt.
  4. On a plate put a piece of carrot. On top-fried eggplant, pour vinegar. On eggplant put the remains of the carrots.
    On a plate put a piece of carrot.
On top-fried eggplant, pour vinegar.
On eggplant put the remains of the carrots.
  5. Add the chopped parsley. Snack should infuse for 2-3 hours. Can be folded into a container and put in the refrigerator.
    Add the chopped parsley.
Snack should infuse for 2-3 hours.
Can be folded into a container and put in the refrigerator.

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