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Korean Salad with Eggplant and Carrots Recipe

Name: Korean Salad with Eggplant and Carrots Recipe
Total time: 30 min
Yield: 3
Ingredients: 350 gram Eggplant; 100 gram Red sweet pepper; 150 gram Tomato; 1 piece Onion; 100 gram Carrot ((Korean)); 1.5 tablespoons Sauce (to taste); Allspice (to taste); 4 tablespoons Vegetable; 1 tablespoon Vinegar; Honey (to taste); Greens (to taste); 3 cloves Garlic

Spicy, rich, delicious vegetable salad with sweet and sour taste, a great option to diversify the home menu. Very easy to prepare.

Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas

Cuisine Bulgarian Cuisine

Keyword Easy, For Beginners

Servings 3

Cook Time 30 minutes

Ingredients

350 gram Eggplant
100 gram Red sweet pepper
150 gram Tomato
1 piece Onion
100 gram Carrot (Korean)
1.5 tablespoons Sauce to taste
Allspice to taste
4 tablespoons Vegetable
1 tablespoon Vinegar
Honey to taste
Greens to taste
3 cloves Garlic

Instructions

Cut the eggplant into small cubes.
Boil the eggplants in salted boiling water for no more than 5 minutes. Deplete.
Put the chopped peppers, eggplants and onions in a container.
Add Korean carrots and chopped tomatoes.
For dressing, mix vegetable oil, sauce, vinegar, salt, pepper, honey or sugar. Be sure to try and adjust to your liking. Put the garlic, pour the dressing over the vegetables and mix. Cover with herbs and put them in the refrigerator overnight.
Ready.

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