Description
I like this option very much. I have no different from the local recipes, but the technology is different. Well here you go!!
Ingredients
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Garlic
4 tooth
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Sesame
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Sunflower oil
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Sugar
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Salt
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Vinegar
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Coriander
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Soy sauce
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Eggplant
3 piece
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Peppers red hot chilli
4 piece
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Onion
Cooking
Eggplant cut into small plate and salt Liberally, very liberally!!! Leave for a day in the kitchen, and at night in the fridge. Drained the water and rinsed the Eggplant. If large pieces are again cut smaller in order that they would be faster done then.
I did not have a grater for Korean carrot, and I have adapted!! You know, wonderful!!! Try it and you!! Plates are thin and nice but the salad!!
Hot pepper cut slices, but the salad is very spicy, if you don't want sharp. after frying can remove the pieces of pepper, or replace the Bulgarian. Fry in sunflower oil, then add the eggplant and fry together.
Separately roast the sesame seeds.
On as well as all Korean salads - soy sauce instead of salt, fried onion and garlic(When fried pepper and eggplant oil is not a lot come on, because here's another oil with onion and garlic). Sugar, salt, coriander, vinegar and toasted sesame seeds, all to taste.
The salad is also infused as a carrot, a day or even 2 in the fridge! The longer, the tastier!!!
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