Korean pickled eggplant. Korean eggplant salad

Recently discovered new snack- eggplant in Korean. I started looking for the most delicious recipe fast food. But it turned out that the options for this delicious salad lots of. And that you can not only eat it right away, but also close it for a deputy.

For lovers of everything spicy, articles about and prepared in the Korean way have already been prepared.

In order for your appetizer to turn out perfect, you need to cook the blue ones until cooked. This can be done in several ways - fry, boil in water or steam. Of course, steamed vegetables will be the most useful option but it's up to you.

And also we will need seasonings, because Asians simply adore them and not a single dish can do without them.

Spicy can be added with hot pepper, vinegar and garlic. Another important ingredient is oil. Because our vegetables will marinate in it. Not only sunflower is suitable, you can take sesame, olive and even mustard. From its type, the taste of the salad will change.

I have found many unusual recipes, but I think this one is the fastest to prepare and the most delicious. We do not add other vegetables here, except for onions. Therefore, you can enjoy the soft structure of eggplant.

Their flesh is like a sponge, it absorbs everything. It will also absorb the marinade well and therefore our salad will turn out to be very juicy.

This is a recipe for instant eating, not for rolling up for the winter.

For 500 g eggplant:

• green onion feathers - 5 pcs.,
• 5 garlic cloves,
• hot pepper,
• cilantro,
• sesame oil - 2.5 tsp,
• sesame - 2 tsp,
• 4 tbsp soy sauce.

Wash the vegetables, cut off the ends from them and boil in salted water for 10 minutes. Cool and peel off the skin. You can steam it, bake it in the oven, or fry it in a pan.

Cut into large pieces.

We chop garlic cloves, herbs and hot peppers.

Mix all vegetables. Drizzle with vinegar and sesame oil. Sprinkle salt, sugar and pepper soy sauce.

Mix and leave to marinate for half an hour on the table.

And it is better that they insisted for a day.

Preservation for the winter in jars with sterilization

And now the cooking method for storage in the basement. The cooking process itself is also quite fast, despite the fact that we will sterilize the filling.

We diversify the appetizer with other vegetables - pepper and carrots. In jars, they look very elegant and beautiful.

For 1 kg eggplant:

• 250 g bell pepper,
• 250 g carrots
• 250 g onion
• whole head of garlic
• 100 ml sunflower oil,
• 55 g 9% vinegar,
• 2 tsp salt,
• 4 tsp granulated sugar.

We wash the blue ones, cut lengthwise into several parts. And then into pieces.

We take stainless or enameled dishes so that the workpieces do not oxidize and have beautiful view and taste.

Sprinkle eggplants with salt and boil them with boiling water. Mix and leave for 20 minutes. Can be put under pressure.

Take out the middle of the pepper with seeds and cut off the damage. Chop into thin slices.

My carrot. Shredded on a special grater.

Chop a few onions into half rings.

Mix the vegetables while the eggplants are salted. Squeeze garlic into a common salad bowl.

We look at our little blue ones, they should darken and become softer. We filter them through a colander and squeeze a little.

Then put these pieces and vegetables into a five-liter pan. Pour them with vegetable oil, vinegar, add sugar and 1 tbsp. salt.

Boil for 10 minutes.

And put the hot salad in sterile jars. Tamp tightly. There shouldn't be any oxygen cushion.

Cover with boiled lids.

In a wide pan, put a rag on the bottom. We put jars and pour warm water. Not cold, because our jars are hot and can not withstand temperature changes.

We put it on the stove and after boiling, cook for 20 minutes. The lids are not closed.

We close the jars, turn them over and put them away “under a fur coat” for a day.

Korean-style fried eggplant quickly and tasty - without sterilization

In order to simplify your life, I propose to master the recipe without sterilization. His main rule is that there should be no air left in the jar! It is very harmful for conservation, so if necessary, you will need to dilute more brine and fill the container with it to the very neck. And lay the filling so tightly that you do not have to tamp with a spoon.

Ingredients for 1 kg eggplant:

• 230 g carrots,
• onion - 230 g,
• 8 cloves of garlic
• hot pepper,
• vinegar - 55 ml,
• granulated sugar - 8 tsp,
• vegetable oil - 75 ml,
• black pepper - 1 tsp,
• ground coriander - 1 tsp,
• salt.

We cut the washed eggplant fruits in the form of straws.

Salt them and mix. Leave for 1 hour - they will release a lot of brown juice.

We rub the carrot and scald it with boiling water. Hold for a minute and filter.

Onion cut into half rings.

Saute onions and carrots in oil until tender.

Squeeze garlic on them. Pour the coriander, salt, sugar, pepper. We mix.

Heat the oil in a frying pan and fry the eggplant. Then reduce the heat and simmer them until tender for 20 minutes.

Then, while still hot, mix them with the rest of the vegetable mixture and pour vinegar over it and simmer again for 10 minutes.

We close it in sterile jars and put it away “under a fur coat”.

Salad with blue ones with seasoning for Korean carrots (cooked in the oven)

As I already wrote that blue ones can be cooked different ways. And so that they do not absorb a lot of oil during frying, no matter what tricks the housewives use. Remember how we soaked them with eggs when we did.

I think that you will be interested to know how they can be baked in the oven so that the pulp remains soft and the calorie content does not increase. Then I advise you to watch this video recipe.

Agree that baking is a very good solution for those who do several things in parallel. And quickly, and you do not need to constantly run and check vegetables.

How to cook Korean Eggplant Cabbage Snack

Of course, Korean cuisine also respects cabbage very much. And not just zucchini and carrots. We are most used to them.

In general, pickled cabbage turns out just awesome. But it is not advisable to eat it for people with stomach problems. Which in general applies to all spicy dishes.

Ingredients:

• little blue ones - 1 kg,
• head of cabbage - 1 kg,
• carrot - 280 g,
• garlic - 2 heads,
• half a hot pepper without seeds,
• 10 black peppercorns,
• salt - 3 tsp,
• 1/2 cup 9% vinegar

We clean the eggplant from the tails. Cut into pieces and send to boil for a couple. Boil for 15 minutes.

Finely chop the cabbage and salt. Then we remember with our hands.

Shred the carrots on the large side of the grater.

Press two cloves of garlic through a press. Chop hot pepper and pour it into a common salad bowl.

Eggplant should be finely chopped into slices.

For taste, pour half a glass of vinegar and sprinkle with salt.

We cover with a lid so that the smell does not spread throughout the apartment. The salad should be marinated for at least 6 hours.

Korean-style eggplant with soy sauce and carrots - you will lick your fingers

It's hard to imagine something from the Korean menu without soy sauce. However, it does not appear in all recipes.

I think that without it the taste is not complete and I make a separate description with its addition. I am sure you will love this recipe.

For a variety of taste, take apple cider vinegar and sesame oil.

Ingredients:

• eggplant - 0.6 kg,
• 2 bell peppers,
• 180 g carrots
• 3 garlic cloves,
• 1 head of onion
• a few sprigs of parsley
• 3 tbsp soy sauce,
• 2 tsp sesame,
• hot chili pepper - 0.5 tsp,
• 1 tsp granulated sugar,
• 1 tsp coriander,
• apple cider vinegar - 3-4 tbsp. spoons,
• oil - 50 ml.

Wash all vegetables, clean and cut off unnecessary tips and stalks.

Cut the blue ones into strips, 1 cm wide.

We fill them with salt, mix and wait for the juice to come out.

Finely chop the pepper.

Grind carrots on a grater. Cut the onion in half and into half rings.

Finely chop the garlic cloves and herbs.

Squeeze the eggplant and start frying. Juice can be drained.

Pour a little oil into a frying pan and fry.

Place the vegetables in a deep bowl. Sprinkle them with spices and pour vinegar and soy sauce.

Mix and close the lid. It is better to let them brew for a day.

I used to think that there were very few dishes with eggplant. And when I began to delve into and purposefully look for recipes, I was very surprised. After all, this vegetable is used everywhere - from snacks to stews. He is very fond of Georgian and Italian, Turkish and Korean cuisines. And since it does not have its own strong aroma and taste, we can absolutely make various additives: from spicy to meaty.

Bon appetit and I wish you cooking pleasure!

Autumn is time delicious vegetables. You can treat yourself to Korean recipes!

Korean dishes have long been popular on our tables. They are easy to prepare and extremely tasty. Korean eggplant is one of the most delicious meals from eggplant. The recipe will appeal to spicy lovers. The dish is suitable for both festive and everyday table. In addition, Korean-style eggplant can be harvested for the winter.

Today's article:

Instant Korean Eggplant

Choose young fruits for this preparation. overripe will be bitter. Before cooking, cut the eggplants, sprinkle with salt and leave for a while to let the juice out, with which excess bitterness will come out. Then rinse them with water and wring out. Then cook according to the recipe.

Ingredients:

• eggplant - 2 vegetables;
• carrot - 2 vegetables;
• onion - 2 small heads;
• sweet pepper - 2 vegetables;
• vegetable oil - 5 tablespoons;
• apple cider vinegar - 1 spoon;
• soy sauce - 1 spoon;
• salt.

Cut the eggplant into strips, salt, set for an hour, so that the bitterness goes away. Then fry until golden brown.

We clean the carrots, cut into strips or three on a special grater.

We also cut the onion into half rings, add to the carrots.

Remove the seeds from the pepper, divide with a knife into thin straws.

For dressing, mix oil, vinegar and sauce. We mix all the ingredients, season, salt.

We hide in the refrigerator for a while, let the dish cool well and infuse, stirring systematically.

The dish is ready, bon appetit!

Raw pickled Korean style eggplant

Ingredients:

• two eggplants;
• carrot;
• celery sprigs;
• two bulbs;
• sprigs of parsley;
• chili pepper;
• garlic taste.

• 100 ml sunflower oil;
• 50 ml of vinegar;
• 2 spoons of sugar;
• a teaspoon of coriander;
• a teaspoon of mustard seeds;
• half a teaspoon of ground chili;
• salt;
• a couple of peas of black and allspice.

Eggplant cut into large rings and salt.

After 20 minutes, blanch the vegetables with boiling water for about 2 minutes, drain. Finally, wash the vegetables cold water.

We cut the onion into half rings, the garlic into plates, the chili pepper into thin rings. We cut off the leaves of parsley and celery, wash. We chop carrots into thin strips or three on a special grater for cooking Korean carrots.

We mix the prepared products in a saucepan, pour the finished marinade.

Cover with a lid and marinate overnight. Stir from time to time.

A day later, you can serve.

Bon appetit!

Eggplant in Korean for the winter

Ingredients:

• two kilograms of eggplant;
• half a kilogram of sweet pepper;
• three heads of onions;
• three carrots;
• a head of garlic;

• glass of oil,
• 150 ml of vinegar
• 2 spoons of salt
• 4 spoons of sugar
• tablespoons of ground black and red pepper,
• coriander spoon,
• a spoonful of water.

Cut the eggplant into four pieces. Pour 2.5 liters of water into the pan, pour salt. As soon as the water boils, boil the chopped vegetable for about 5 minutes, then take it out and cool and cut.

We chop the onion in half rings, peeled peppers - into strips, rub the carrots on a special grater, crush the peeled garlic with a spadefoot.

We mix all the ingredients. We prepare the marinade, fill them with vegetables. Stir, put the press on top, cover with a lid, put in the refrigerator for 6 days.

Then we lay out the eggplants for the winter in Korean in sterilized jars.

We sterilize again, only together with the contents, about 40 minutes, roll up and wrap.

Waiting for winter and enjoy delicious eggplant in Korean)

The harvesting season has not yet ended, so you need to have time to prepare for the winter as many vegetables as possible. In previous articles, you could familiarize yourself with the methods of canning zucchini, tomatoes, cucumbers. Today we will start a series of articles with eggplant recipes.

This vegetable is very useful and dietary, but if you do not follow the rules of cooking, they will lose all their beneficial features. These fruits can be used to make a large number of delicious dishes, but in this article we will analyze how to make a Korean snack. It goes well with meat, vegetable and fish dishes. But it can also be put on the table, as an independent dish.

If you don't have your own eggplants, now you can buy them in the market or in the grocery store. It does not take much time to prepare a winter harvest, in addition, the cooking process is quite simple.

Pickled fruits can be stored long time, so the appetizer can be served on both winter and spring holidays. If you have not tried this dish, then be sure to cook it.

Eggplant in Korean for the winter. Quick recipe for the winter

Consider one of the easiest and fastest recipes for pickled Korean snacks for the winter. For canning, spices are needed, which give the dish a piquant taste.

Ingredients:

• 2 kg of dense eggplant.
• 0.5 kg of bell pepper.
• 0.5 kg of carrots.
• 0.5 kg of onions.
• 75 ml table vinegar.
• 6 cloves of garlic.
• 100 ml sunflower oil.
• 7 tbsp white sugar.
• 1 tablespoon of table salt.
• 2 tsp hot pepper.
• 1 tsp black pepper.
• 2 tsp coriander.

Staged canning

Eggplant should be washed well, then cut into thin, long sticks. Send to a separate bowl, salt, mix and leave for about 1 hour. During this time, the vegetables should release juice.

Then you need to drain the separated juice and rinse the eggplant. Vegetables can be processed in several ways:

• Boil until half done.
• Bake in the oven.
• Fry in a skillet.

We will use the second method if you like boiled or fried eggplant you can cook them however you like.

If you cook vegetables in the oven, they will be less fat. Lightly grease the baking sheet vegetable oil and put on it, chopped fruit. To prevent them from drying out, it is recommended to cover with food foil. After that, put in a preheated oven for about 15 minutes. Check readiness with a fork.

Wash the carrots, peel, then chop with a special shredder designed for Korean snacks and pour boiling water for 2-3 minutes.

Then rinse with cold water in a colander and squeeze to get rid of excess liquid. This is necessary in order for the carrots to become softer.

Peel the onion from the husk and cut into half rings.

Pepper cut into long and thin strips.

Now you need to send all the vegetables, except for the eggplant, to a separate bowl. Add chopped garlic, sugar, salt and spices, as well as table vinegar and sunflower oil. Mix everything thoroughly. After that, cover the pan with cling film or a lid and leave to marinate for about 6 hours.

When the vegetables are well marinated, they need to be mixed with ready-made eggplants. The Korean snack is ready and can be consumed immediately.

Well, we will save the dish for the winter. To do this, you need to put the snack in glass jars, which must first be sterilized, and put them in a saucepan with a thick bottom, and fill it with water. The jar must be covered with a lid. Put on the burner, and after boiling, wait 20-30 minutes, the time depends on the volume of jars.

After that, the workpiece must be rolled up. In order for the sterilization to continue, and the snack to cool gradually, the jars must be covered with a blanket or blanket.

Korean eggplant. The best and most delicious eggplant recipe for the winter

Korean snack can be cooked different ways. And every housewife has her own most delicious recipe. Therefore, it is difficult to say which eggplants are the most delicious. We will consider one of the cooking options.

Ingredients:

• 1 kg eggplant.
• 300 g carrots.
• 300 g of sweet pepper.
• 6 cloves of garlic.
• 100 g of onions.
• 2 tablespoons of table salt.
• 0.5 hot pepper. If you like a spicy snack, you can add a whole pod.

For marinade:

• 1.5 tbsp 9% table vinegar.
• 50 ml sunflower oil.
• 1 tsp salt.
• 1 tbsp sugar.
• Black and hot pepper, coriander, turmeric.

You should get 2 liters of snacks.

Step by step cooking

We'll start with the marinade. The fact is that while we are working on the rest of the products, the seasonings will be able to open up to convey their flavor to the whole dish.

Heat a small amount of oil in a frying pan, then add hot pepper, turmeric and coriander to it. It is enough to hold them for 5 seconds, otherwise, this procedure will be ineffective, and the snack will not turn out to be aromatic enough. Then remove from the burner and stir until the oil has cooled completely. Then leave the spices to infuse.

Prepare a deep bowl and mix the following ingredients in it: sunflower oil, table vinegar, black pepper, white sugar and salt. Then send everything to the pan, to the rest of the seasonings. Set aside for 30 minutes.

Wash the eggplant, cut off the tails and cut into cubes, about 3 cm, as shown in the image below.

Put a pan with 2 liters of water on the burner. Add 2 tablespoons of table salt. After boiling, send chopped eggplants to the dishes. Wait until it boils again, reduce the heat, otherwise the fruits will become shapeless. Cover the pan with a lid and cook the eggplant for 10-15 minutes.

When the vegetables are ready, they need to be thrown into a colander and left for a while so that all the liquid is drained from them.

Use a special Korean carrot grater to chop peeled carrots.

Transfer the grated carrots and peppers to one plate.

Peel the onion, wash and cut into half rings. Add it to other products.

Garlic is better not to pass through the press, it is better to cut it with a sharp knife. In this case, each piece will transfer flavor to the entire dish. In addition, this grinding option is faster. Send to the rest of the ingredients.

Slice half of a hot pepper. In order not to burn your hands, it is recommended to wear rubber gloves or grease your palms with vegetable oil.

Now you need to mix everything together with eggplant. Pour the mixture of vegetables with the prepared marinade.

The appetizer must be gently mixed so that the eggplant does not lose its shape, otherwise it will turn out to be porridge.

All products should be well soaked, so the salad should be set aside for at least 2 hours, stirring it occasionally.

In the meantime, sterilize glass jars. You can do it with anyone convenient way: douse with boiling water, send to the microwave oven or pour over with hot steam.

Now you can start canning. The jars need to be half filled with Korean snacks. Pack the salad thoroughly so that there are no voids. The second part of the container must be slowly filled, constantly pressing the vegetables with a spoon so that there is no air in the workpiece. Fill to the neck

Prepare a voluminous pan, put a towel or gauze on the bottom in several layers. Set filled jars, and fill with water, up to the shoulders of the jar. Cover with lids.

Sterilization time depends on the volume of jars. So, for example, for 0.5 liters, 30 minutes is enough, and for a liter container, it will take 1 hour. Then twist the salad in Korean style, cover with a blanket and leave in dark place. After 1-2 days, delicious snack can be taken to the cellar.

There are many options Korean salads and they are all very tasty. I have been preparing this Korean eggplant salad recipe for a long time and I really like it. The salad takes some time to prepare and then cook, but the result is incomparable. I highly recommend to everyone.

Ingredients

To prepare a salad with eggplant in Korean, we need:

4 eggplants;
1 carrot;
1 onion;
2 bell peppers;
3 cloves of garlic;

1 tsp honey;
1 bunch of parsley, dill;
1-2 tbsp. l. wine vinegar;

1-2 tsp coriander in grains;
salt, ground black and red pepper - to taste;
vegetable oil for frying - to taste.

Cooking steps

Eggplants are pre-cut into strips 1.5-2 cm wide, sprinkle with 1 incomplete tablespoon of salt, slightly wrinkle with your hands and put in the refrigerator overnight.

The next day, chop the greens, garlic, salt and leave for a while so that they give juice.

We cut the pepper into strips, and the onion into half rings.

Grind the coriander in a mortar. We rub the carrots on a Korean grater, sprinkle with coriander and pepper.

Bulgarian pepper, onion, honey and a mixture of herbs and garlic are added to the carrots.

We squeeze the eggplant well and fry in vegetable oil, then let the excess oil drain.

Add fried eggplant, wine vinegar to the mixture of vegetables. Mix well and put in the refrigerator for at least 12 hours to infuse (but after a day the salad becomes even tastier).

Korean-style eggplant salad prepared according to this recipe turns out to be very bright and appetizing!
Bon appetit!

For many people, eggplant is a favorite food. They are fried, stewed, fermented, salted, caviar is made. And each new dish made from eggplant has its own unique taste. Spicy lovers will appreciate Korean-style eggplant cooked according to special recipes.

Korean Eggplant - General Principles and Cooking Methods

Coriander and hot red ground pepper are considered traditional spices in the preparation of eggplant in Korean, soy sauce or vinegar, as well as garlic, are invariable components. Korean cuisine is distinguished by short-term preparation of dishes, i.e. very little time is spent on heat treatment. In order for the vegetables to boil in a short period, they are cut very thinly.

Korean Eggplant - Food Preparation

In eggplant, especially in overripe fruits, solanine is present, which gives the vegetables an unpleasant bitterness. That is why it is recommended to use young vegetables for cooking - they have much less bitterness. So that the eggplants do not taste bitter, before cooking they are sprinkled with salt and left for a while so that they release the juice, with which all the bitterness comes out. Then they are washed with water, squeezed well and prepared according to the recipe.

Eggplant in Korean best recipes

Recipe 1: Korean Eggplant Salad

The recipe for this simple Korean salad is interesting in that it can be taken as a basis. And adding various products to it, for example, fried bell pepper or onion, Korean carrot, greens or adjika, this salad can be modified and give it more and more taste. Thus, by mixing new ingredients, one can achieve original taste and new salad will become one of your signature dishes. This recipe is also good because vegetable oil is not used in the preparation of eggplant, which means this dish is low in calories. Products are based on one small salad bowl.

Ingredients: 1-2 medium eggplant (0.5 kg), 3-4 cloves of garlic, soy sauce 3 table. spoons, a small bunch of green onions, half a lemon, 1 tsp. a spoonful of sugar, to taste hot ground red pepper, 1 tsp. spoon with a slide of fried sesame seeds.

Cooking method:

Eggplants with peel bake in the oven, microwave or bring to readiness in a double boiler, after cutting lengthwise into two parts. You can also boil in water (2 tablespoons / 1 liter of water). In this case, after cooking, eggplant must be put under pressure for a while so that excess liquid is drained. The main thing is to make sure that during cooking the vegetables do not turn into porridge. Those. eggplant should be soft, not raw, but at the same time elastic (after all, it will still need to be cut). When cooking pasta, this stage of readiness is called “al dente”.

finely chopped green onion and garlic add to the salad bowl to the eggplant. Squeeze the lemon juice there and pour in the soy sauce. Sprinkle the salad with a pinch of ground red pepper for spiciness and add sesame seeds (preferably, but, in extreme cases, you can do without them). Mix the salad gently, let it brew for a couple of hours and you can serve it to the table.

Recipe 2: Eggplant Hye

Beijing and sea ​​kale in Korean, as well as Korean carrots, have become a very popular dish and have received a permanent residence permit on the tables of Russians. They are prepared on weekdays and holidays. Using seasoning for Korean carrots, you can cook many more different dishes. For example, heh with eggplant. Of course, Heh from fish and meat is very popular, but Heh from eggplant is considered no less tasty. To prepare this dish based on one deep plate (salad bowl), need:

1 piece of eggplant (medium size), carrots, onions and bell peppers, grows half a cup. oils, 2 table. spoons of seasoning for Korean carrots and apple cider vinegar, 3-4 medium cloves of garlic, 1 table. spoon of soy sauce, 2/3 tsp. spoons of sugar with salt.

Cooking method:

Cut the eggplant along with the peel lengthwise into slices-plates 0.5-0.7 mm thick, and then cut across or obliquely into thin strips. Sprinkle the eggplant straws with salt and leave for about half an hour so that bitterness comes out of it.

While the eggplants are settling, you can have time to grate the carrots on a special grater (for Korean carrots). To this add thinly sliced ​​\u200b\u200bhalf rings onion and chopped bell pepper with thin noodles. Sprinkle the vegetable mixture with sugar and salt, crush a little and leave for half an hour. After 30 minutes, drain the released juice, add seasoning, mix everything. If you like very spicy, in addition to the seasoning, you can add a pinch of hot ground red pepper.

Squeeze the liquid from the eggplant straws with your hands, then throw it into boiling water and boil for two minutes, no more, so as not to overcook. Throw away in a colander. When the liquid comes down, add the eggplants to the vegetable mixture, add chopped garlic and soy sauce there. Mix.

In a frying pan, heat the oil until smoke appears, pour vegetables with boiling oil, mix, add vinegar. Once again, mix thoroughly, cool and, preferably, let it brew for about 3-4 hours.

Instead of seasoning for Korean carrots, you can take other ground spices - 0.5 tsp. spoons of coriander and 1/3 tsp. spoons of black and red pepper. If you do not find apple cider vinegar, you can replace it with ordinary table vinegar 6% vinegar.

Recipe 3: Appetizer "In the power of the Dragon"

Ingredients: 1 kilogram of eggplant, half a kilogram of white cabbage, 2-3 medium-sized carrots, ground spices: coriander, black and hot red pepper, sugar / salt - to taste, 5 cloves of garlic, 2-3 tbsp. spoons of 9% vinegar, rast. frying oil.

Cooking method

Grate the carrots on a special grater with a narrow straw, finely chop the cabbage in another bowl. Sprinkle the vegetables with salt and sugar and mash with your hands. Let stand for a while, if liquid is released, drain it.

Combine carrots and cabbage together, pour in vinegar, add chopped garlic and spices. Mix the mass thoroughly and let it brew for about two hours.

Cut the peel from the eggplant, cut into cubes - 5-6 cm in length and 1 cm in thickness. Sprinkle with salt and let stand for half an hour. During this time, they will release bitter juice. Wash the eggplant, squeeze well with your hands and fry in batches until golden color in hot oil.

After the eggplants have cooled, they must be added to carrots and cabbage, pour in a little vegetable oil, mix thoroughly and let it brew - the more the better. This appetizer is especially good on the second day. Try it, very tasty!