Description
All famous Korean carrots, only with the addition of eggplant. Bought a new knife for vegetables, I really wanted to try that turned out this salad.
Ingredients
-
Carrots
600 g
-
Eggplant
400 g
-
Onion
2 piece
-
Vegetable oil
4 Tbsp
-
Vinegar
2 Tbsp
-
Salt
1.5 Tbsp
-
Seasoning
2 Tbsp
Cooking
The amount of salt, vinegar and spices give an approximate, because everything is done to taste, some like more salt and vinegar, some less. I do not add garlic, though lovers witty can add it.
This is my purchase
and so I scraped out of carrots
and eggplant
in oil fry the chopped onions thin half-rings
add eggplant and cook, stirring, for 5-7 minutes
onions and eggplant, add in the carrots, season with salt. add vinegar and seasoning (I have this from a Russian store)
hot all put in a jar, close the lid and leave until morning. The next day you can enjoy a spicy, peppery carrot with BALAGANCHIKA!
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