Description
Reviewed like all recipes of eggplant in Korean on the website, did not find this. Help yourself; )
Ingredients
-
Eggplant
2 kg
-
Sweet pepper
0.5 kg
-
Onion
3 piece
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Carrots
3 piece
-
Garlic
1 piece
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Parsley
1 coup
-
Seasoning
1 pack
-
Vegetable oil
1 cup
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Sugar
4 Tbsp
-
Salt
1 Tbsp
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Vinegar
150 ml
Cooking
Wash the eggplants, cut the stalk.
Boil them 7-10 minutes in salted water.
Allow to cool, squeeze and peel.
Slice the eggplant in large columns.
Pepper wash, cut into strips.
Carrots to RUB on a large grater.
Onion peel and cut into rings.
Garlic and parsley finely chopped (I skipped the garlic through the press).
Mix all ingredients, add seasoning, vegetable oil, sugar, salt and vinegar. Day keep at room temperature (several times a day mix).
Theoretically, the salad can be stored for long periods in the refrigerator, practically it is eaten very quickly:)
в рецепте написано приправа а какая?
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