Appetizer of Eggplant with Carrots Recipe
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.
Servings
3
Cook Time
20minutes
Servings
3
Cook Time
20minutes
Ingredients
Carrots
Eggplant
Additionally
Instructions
  1. 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.
  2. Mix it. Leave him alone while we cook the eggplant.
  3. 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.
  4. Put a piece of carrot on a plate. Top with fried eggplant, pour vinegar. Put the leftover carrots on the eggplant.
  5. 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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