Description
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Ingredients
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Eggplant
1 kg
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Carrots
3 piece
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Cabbage
500 kg
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Vegetable oil
100 g
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Spices
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Garlic
6 tooth
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Coriander
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Vinegar
3 Tbsp
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Chili
Cooking
Carrots cut into narrow strips (in Korean). Season with salt, sprinkle with sugar and slightly mash.
To chop the cabbage, mash, add salt and also add a little sugar to taste.
Mix the cabbage with the carrots, squeeze the garlic into it, sprinkle the coriander, pour table 9% vinegar. Add chili pepper and black pepper to taste. Mix everything carefully. And give it all to infuse for 2 hours.
Eggplant peel and cut into cubes. Much salt to all the bitterness out. Let stand for about an hour.
Then lightly wash and portions fry until Golden brown, about 5-7 minutes.
When the eggplant has cooled, mix them with cabbage and carrots. To fill with vegetable oil and mix well. The more salad infused, the better they taste. He was particularly good on the second day.
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