Description
This recipe gave me a girlfriend. She was called eggplants "In Korean and". Because I don't pretend to know the Korean cuisine, called the recipe differently and have slightly changed. Prepares simple, it's delicious!
Ingredients
-
Eggplant
1 kg
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Carrots
300 g
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Garlic powder
1 tsp
-
Seasoning
3 tsp
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Salt
1 tsp
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Granulated sugar
3 tsp
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Vinegar
3 Tbsp
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Vegetable oil
0.66 cup
Cooking
My eggplants, remove the stalk, cut along popolam. Put in a saucepan, pour water, bring to a boil and boil about 5 min.
Cut the eggplants (assuming strips).
Carrots labor on a coarse grater (can be in Korean, but I like it on normal).
Spread the eggplants and carrots in a saucepan, add the spices,
Salt, sugar, vinegar.
Mix.
Vegetable oil is heated until bubbles and carefully pour in the eggplant. Stir again, cover tightly with a lid and leave overnight in a cool place.
In the morning the eggplants are ready!
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