Eggplant stuffed in Korean

1. Let's prepare homemade carrots in Korean:

- peel the carrots, rub them on a special grater;

- peel the onion, cut into half rings;

- fry the onion in vegetable oil until it turns black;

- meanwhile, pour coriander and sodium glutamate, salt, ground black pepper into the carrots, and also pour soy sauce, mix;

- peel garlic, grate it on a fine grater (or pass it through a press), put it in carrots;

- extract the burnt onion from vegetable oil and pour hot oil into the carrots, mix and send to the refrigerator to stabilize the flavors.

2. My eggplant, cut off the stem and tip from the back side. Cut the vegetable in half, then make a transverse deep incision (but not to the end!). We put the prepared eggplants in boiling salted water (vinegar should also be poured into the water), boil for exactly 15 minutes.

3. We put the eggplants on a dish and stuff them with carrots in Korean. Let it stand in the refrigerator for about 2 hours - during this time, the carrots will saturate the eggplants with juice and make them even tastier and juicier.

Decorate the snack with walnuts and sprigs of parsley.

Serve on the table, bon appetit!