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Print Recipe
Korean Eggplant and Carrot Salad Recipe
Savory, rich, delicious vegetable salad with an island-sweet and sour taste, a great option to diversify the home menu. Very simple to prepare.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. cut the eggplant into small cubes.
    cut the eggplant into small cubes.
  2. Boil the eggplants in salted boiling water-no more than 5 minutes. Filter it out.
    Boil the eggplants in salted boiling water-no more than 5 minutes.
Filter it out.
  3. In the container, put the chopped pepper, eggplant, onion, chopped feathers.
    In the container, put the chopped pepper, eggplant, onion, chopped feathers.
  4. Add carrots in Korean style, chopped tomatoes.
    Add carrots in Korean style, chopped tomatoes.
  5. For dressing, mix vegetable oil, narsharab, vinegar, salt, pepper, honey or sugar. Be sure to taste it and adjust it to your taste. Put the garlic, pour the dressing into the vegetables, mix. We fall asleep with herbs and put them in the refrigerator for the night. In refueling, the main role is played by Narsharab!
    For dressing, mix vegetable oil, narsharab, vinegar, salt, pepper, honey or sugar. Be sure to taste it and adjust it to your taste.
Put the garlic, pour the dressing into the vegetables, mix.
We fall asleep with herbs and put them in the refrigerator for the night.
In refueling, the main role is played by Narsharab!
  6. Mix, sprinkle with herbs and serve!
    Mix, sprinkle with herbs and serve!

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