| Cook Time | 30 minutes |
| Servings |
Ingredients
- 350 gram Eggplant
- 100 gram Bulgarian pepper red
- 1 piece Onion
- 150 gram Tomato
- 100 gram Carrots (Korean, ready)
- 1,5 tablespoon Sauce
- 4 tablespoons Vegetable oil
- 1 tablespoon Vinegar (Apple)
- 3 cloves Garlic
- Salt to taste
- Black pepper to taste
- Honey to taste
- Greenery to taste
Ingredients
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Instructions
- Cut the eggplant into small cubes.
- Boil the eggplants in salted boiling water - no more than 5 minutes. Detach.
- In the container we put the chopped pepper, eggplant, onion, chopped with feathers.
- Add Korean carrots and chopped tomatoes.
- For dressing, mix vegetable oil, vinegar, salt, pepper, honey or sugar. Be sure to try and adjust to your liking. Put the garlic, pour the dressing into the vegetables, mix. We fall asleep with herbs and put them in the refrigerator for the night.
- Stir, sprinkle with herbs and serve! It is very tasty to add boiled chickpeas or boiled beans to a salad!
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