Eggplant with carrots in Korean

Step-by-step cooking

1. Step 1:

   

   How to make eggplant in Korean? Prepare the products for the preparation of snacks. Choose vegetables that are not large in size, the amount of spices is designed for their small amount. Instead of parsley, cilantro is good, if you like it.

2. Step 2:

   

   Wash and dry the eggplants well. Cut off the tails, and cut the eggplants themselves into medium-sized pieces. Do not be too small, they may soften when cooking. Put the eggplants in a bowl, salt them with a few pinches. Pour boiling water over the eggplants. In this way you will save them from bitterness, which is often the sin of these vegetables.

3. Step 3:

   

   Then drain the water from the eggplants and rinse them.

4. Step 4:

   

   Put the eggplants in a saucepan, fill with water and put to cook on a small fire. Wait for the water to boil and boil them for 5-8 minutes. It is not necessary to take longer, they can soften and lose their shape.

5. Step 5:

   

   Flip the eggplants into a colander and leave all the liquid to drain.

6. Step 6:

   

   Peel the carrots and grate them on a special grater for Korean carrots.

8. Step 7:

   

   Peel the onion and cut into small cubes.

9. Step 8:

   

   Peel the garlic and crush it with the flat side of the knife blade. You can pass it through the press. We are not fans of garlic, so I put it large, and then I remove it. He manages to give away all his flavors.

10. Step 9:

    

    Put a frying pan on medium heat. Pour oil into it. Heat it up well. Add carrots, onions and garlic. Add spices for carrots and black pepper. Do not add salt - it is contained in the seasoning. Mix all the ingredients.

11. Step 10:

    

    Fry the vegetables for a minute, no more, they should remain crispy.

12. Step 11:

    

    Put the eggplant and fried vegetables in a bowl. I removed the garlic. Add chopped parsley and vinegar.

13. Step 12:

    

    Mix the salad and be sure to taste it with salt. If necessary, add salt. Put the workpiece in the refrigerator for at least an hour, it should be well infused. Serve to the table in a chilled form.