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Print Recipe
Korean Style Eggplant and Carrot Salad Recipe
Spicy, rich, delicious vegetable salad with a sweet and sour taste, a great option to diversify the home menu. Trying?
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into small cubes.
    Cut the eggplant into small cubes.
  2. Boil the eggplant in salted boiling water-no more than 5 minutes. Detach.
    Boil the eggplant in salted boiling water-no more than 5 minutes.
Detach.
  3. In the container spread the chopped pepper, eggplant, onion, cut with feathers.
    In the container spread the chopped pepper, eggplant, onion, cut with feathers.
  4. Add Korean carrots and chopped tomatoes.
    Add Korean carrots and chopped tomatoes.
  5. For refueling mix vegetable oil, vinegar, salt, pepper, honey or sugar. Be sure to taste and adjust to your taste. Put the garlic, pour into the vegetables dressing, stir. Fall asleep greens and remove the night in the refrigerator.
    For refueling mix vegetable oil, vinegar, salt, pepper, honey or sugar. Be sure to taste and adjust to your taste.
Put the garlic, pour into the vegetables dressing, stir.
Fall asleep greens and remove the night in the refrigerator.
  6. Stir, sprinkle with herbs and serve! Very tasty to add to the salad boiled chickpeas or boiled beans!
    Stir, sprinkle with herbs and serve!
Very tasty to add to the salad boiled chickpeas or boiled beans!

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