Description
To your attention I want to offer another salad in Korean. They like to have a family such salads. But for the arrival of guests, on the nature of a skewer - the most...
Ingredients
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Eggplant
4 piece
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Cucumber
4 piece
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Carrots
2 piece
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Pepper
2 piece
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Onion
1 piece
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Garlic
6 tooth
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Greens
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Sugar
0.5 tsp
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Soy sauce
3 Tbsp
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Pepper pepperoni
1 piece
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Black pepper
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Salt
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Vegetable oil
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Vinegar
Cooking
Cut eggplant into long bars and a couple of minutes in a pot with boiling water. Drain in a colander to drain the water.
Carrots, cucumbers, Bulgarian pepper cut into thin strips.
Onion cut into cubes and fry in vegetable oil.
Mix in one Cup of eggplant, vegetables, onion, add chopped garlic, chopped greens and remaining spices. Season with salt to taste, add vinegar to taste. Leave to infuse for 2-3 hours.
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