Eggplant is a popular vegetable among cooks. It is prepared in different countries. Many nationalities have their own subtleties of preparing the fruit.
It is necessary
- - eggplant (medium) - 3 pcs.:
- - sweet pepper - 2 pcs.;
- - onions (large) - 1 pc.;
- - carrots (large) - 1 pc.;
- - garlic - 2-3 cloves;
- - table vinegar - 1 tablespoon;
- - vegetable oil, salt, pepper, herbs - to taste.
Instructions
Step 1
Rinse medium-sized fresh eggplants well under running warm water. Remove the ponytails with a sharp knife. Then cut the fruit into strips without removing the skin.
Step 2
Put the prepared eggplant straws in a capacious bowl, salt with salt. Use 1-2 tablespoons of salt to avoid oversalting the dish as a result. Mix the products well and leave for 7-8 hours, covering the bowl with plastic wrap or a lid.
Step 3
Next, the pieces of eggplant must be squeezed well. Pour vegetable oil into the pan, heat it. Lay out the eggplant slices, fry. Stir the vegetables in a skillet periodically during the searing period.
Step 4
Prepare the rest of the vegetables. Cut the peppers and carrots into thin strips. Peel the onions from the top husks and cut them into thin half rings. Rinse the greens, dry and chop. Peel the garlic cloves, pass through a press or finely chop. Parsley and dill work well for Korean eggplants.
Step 5
Put the cooked vegetables in a container with fried eggplants, mix. Pour vinegar over the prepared mixture, salt to taste and add black pepper. Stir the composition well and leave in a cool place for 10-12 hours. If possible, leave the salad to infuse longer, it will become tastier.
