Korean eggplant. The most delicious recipes

garden equipment 17.10.2019

garden equipment

At the mention of eggplant in Korean, the brightest epithets come to mind. Rich and rich taste, stunning aroma, beautiful appearance. I think that you will not only agree with me, but also add your adjectives. And if you are here, then you are probably interested in Korean eggplant fast food. I bring to your attention not just worthy recipes, but also proven ones. personal experience! Most delicious recipes! Korean Eggplant!

Korean eggplant, harvested for the winter, will help prolong summer pleasure. They go well with second courses. Good as a separate snack. Both in jars and on the table look just wonderful - bright and appetizing.

What do we need to prepare for canning two liters of salad

Kilogram of eggplant
Three hundred gr. bell pepper(preferably fleshy and red)
Three hundred gr. carrots
100 gr. Luke
Six to seven garlic cloves
Bitter peppercorn (or half, it all depends on your taste)
Two st. l. salt.

For the marinade

Vegetable oil - 80 gr
Vinegar (9 percent) - 1.5 tbsp. l.
Sugar - 1 tbsp. l.
Salts - 1 tsp
0.5 tsp. black and red ground pepper
A teaspoon of coriander and turmeric.

What else can be cooked in Korean:

step by step

We begin to prepare the marinade. It is important for us that the spices reveal themselves in all their glory and enrich the salad. To do this, heat the oil in a frying pan (3 - 4 tablespoons), send turmeric, half coriander, ground hot pepper to it.
Spices need to be held in hot oil quite a bit - lower, mix, remove from heat. It's not even minutes, but seconds. And once removed from the heat, you will need to stir until the pan cools down.
In a separate bowl, mix the remaining seasonings - the remaining coriander, black pepper, sugar and salt, vinegar and the remaining vegetable oil.
Add the fried in a pan to the dry spicy mixture, mix, set aside for infusion. Time approx. min. thirty.
We put the pan on the fire, pour two liters of water, add two tablespoons. salt.
Now let's get to the vegetables. My blue ones, remove moisture, cut off the tails.
Cut into small pieces right with the skin.
The water in the pan boiled, we send chopped eggplants there.
Boil for about 10 minutes over medium heat. The pot lid must be open. Our task is that the pieces should not be digested, remain intact.
Transfer the eggplants to a colander - let them drain and cool.
We clean the carrots, rub them on a Korean grater, put them in a convenient and deep bowl.
We clean the pepper, remove the seeds, cut into strips, send to the carrot.
Peel the onion, cut into half rings, add to the vegetable mass.
Peel the garlic, cut into small pieces. We do not press, but we cut. So he can enrich our dish with his taste more. Garlic is also sent to vegetables.
Now we are working with hot pepper, and it is better to wear gloves. It must be cleaned of seeds, finely chopped, and added to other vegetables.
We send cooled eggplants, infused spices to a bowl with vegetables. Gently mix the mass.
Lettuce set aside for two hours to infuse. Stir from time to time, lifting the mass from the bottom. The ingredients should be saturated with juice and aroma.
It's time to go to the banks. They need to be washed and sterilized. Iron lids must also be doused with boiling water, or immersed in boiling water for 5-10 minutes.
Time to put the salad in jars. This must be done tightly, but carefully. There should be no voids. It is not necessary to fill the jar to the top. We will sterilize the salad, the juice will stand out. Cover filled jars with iron lids.
Now the salad needs to be sterilized. To do this, take a large saucepan, cover its bottom with a towel or other clean cloth. Put the jars, pour warm water on the shoulders glass container. Put the device on fire.
Sterilization time for liter jars is one hour, 700 gram jars - 45 minutes, half liter jars - 30 minutes. Count the time from the moment the water boils in the pan.
Carefully remove the salad jars and roll them up. Put upside down, wrap in warm clothes. When cool, take to storage.
Korean eggplants are great, but not for long. You always want to taste them. Bon appetit!

The most delicious eggplant recipe in Korean fast food

In 45 minutes you will be able to serve a magnificent dish, fragrant and appetizing.
Ready-made carrots in Korean help speed up cooking. I buy in a trusted place, and believe me, I no longer want to bother with preparing a delicacy at home, wasting precious time.

I also take a microwave as an assistant, if necessary, heat the ingredients in it. Very convenient and fast, no need to fiddle with frying pans.

Product List

Eggplant - 600-700 grams
Large white onion
Carrots in Korean - 100 grams
Small bunch of cilantro
Vegetable oil - 4 tablespoons
White wine vinegar - 4 tablespoons
Sugar - 1 tbsp. l.
Salt - 1 tsp
Pepper bitter to taste, can be replaced with hot sauce.

How to cook a dish

The dish turns out to be very tasty, moderately spicy and not greasy, as we boil the vegetables.

If you don't have white wine vinegar at home, use regular vinegar. And if you still prefer Korean do-it-yourself carrots, then see the cooking process here. At the same time, you can surprise everyone with Korean carrots. The table will be bursting with treats.

Delicious Korean eggplant "Kadicha" without carrots

Try to cook Korean eggplant and this recipe. Roasted vegetables are saturated with the aroma of spices, giving the dish a rich and unique taste. In addition, it is prepared simply and quickly, in one pan.

Ingredients for one serving

two eggplant
one tomato
One small chili pepper
sweet pepper
one bulb
Small bunch of cilantro
Garlic 4 cloves
Tablespoon of soy sauce
A pinch of ground coriander and ground black pepper to taste
Vegetable oil grams 30.

cooking salad

Let the salad cool down and serve. There will be no indifferent - it is checked. Salad is swept away in a matter of minutes. And if you serve homemade freshly baked bread to him, there will be no limit to delight.

This is how Korean eggplant can be, playing with the colors of summer and smelling of oriental aromas.

Published: 29.09.2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Korean cuisine is perhaps the most mysterious and amazing. And all because the Koreans know how to give a delicious taste and aroma to any, even completely insipid products. Take at least - a spicy, mouth-watering snack will be a "welcome guest" on your table both on weekdays and on holidays.

Cooking instant Korean eggplant with carrots, the recipe with a photo of which you will find below, is easy. Cut them into thin strips, salt and fry in sunflower oil. Then mix with chopped sweet pepper, grated carrots, chopped garlic and chopped parsley. And, finally, add spices to the eggplant, season with soy sauce and vinegar. And, most importantly, let the appetizer brew for a day, and certainly, in a cold place.

Ingredients:

- medium-sized eggplant - 4 pcs.,
- sweet pepper red, orange or yellow color- 3 pods,
- carrots - 2 pcs.,
- garlic - 4 cloves,
- parsley - 1/2 bunch,
- vinegar 9% - 3 tablespoons,
- soy sauce - 3 tablespoons,
- whole coriander - 1.5 tsp,
- seasoning a mixture of peppers - 1 tsp,
- sugar - 1 tsp,
- white sesame - 1 tbsp,
- refined sunflower oil - 2 tablespoons,
- sesame oil (optional) - 1 tbsp,
- salt.

Step by step recipe with photo:

Dry thoroughly washed eggplants. Remove the stalks and cut into strips about 3x0.7 cm in size. Place in a deep bowl.

Season with salt and mix well with your hands. Leave for 30 minutes for the eggplant to release its juices.

Wash the sweet pepper, remove the stalks and seed pods. Cut the peppers in half lengthwise, and then chop each half into thin half rings.

Wash the carrots with a brush, peel and grate for Korean carrots.

Rinse the parsley, shake off the water and chop finely. Peel the garlic cloves and also chop into small pieces. Combine parsley and garlic in a bowl, add a pinch of salt and mix well.

Grind coriander seeds in a mortar.

Toast the sesame seeds in a dry frying pan until golden color and the appearance of a characteristic odor inherent in these seeds.

Pour into the pan sunflower oil, heat it up well. Lay out the eggplants, previously squeezed out of the allocated juice. Fry, not forgetting to stir, until tender. Make sure that the eggplant straws do not burn, otherwise the taste of the dish will be spoiled.

Place eggplant in a non-metal bowl.

Add carrots Bell pepper and a mixture of garlic and parsley.

Add sesame seeds, sugar, pepper mixture and coriander. Mix thoroughly.

Measure out 3 tbsp. l. soy sauce.

And if you want, you can add a tablespoon of sesame oil.

Stir for 5 minutes so that the liquid ingredients get on all the eggplants. Tighten the container with the Korean snack with cling film and put it in the refrigerator for a day.

Serve with mashed potatoes, boiled potatoes and meat dishes. But, and as an independent dish, this appetizer is good. Especially when paired with freshly baked white bread.

In summer, an abundance of various vegetables appears on the shelves. And among them are eggplants, which have a whole army of fans. After all, eggplants are delicious, you can make a lot of them. delicious meals. In this article, I have collected 4 of the most popular eggplant recipes, not counting the famous "overseas" caviar. You can find the recipe for eggplant caviar. Eggplant can be boiled, fried, baked. They go very well with cheese, tomatoes, nuts, cottage cheese, and also love garlic very much.

Korean eggplant is popular. Many people love pickled vegetables seasoned with aromatic spices. On the market, Korean salads are very expensive, although their ingredients are quite cheap. Preparing such a salad yourself is not difficult. The only wish is to use natural vinegar, any that is in the house or which is sold in the nearest supermarket (apple, wine, balsamic, rice).

Ingredients:

eggplant - 600 gr.
onion - 1 pc.
sweet pepper - 150 gr. (multi-colored pepper will look beautiful)
garlic - 4-5 cloves
spicy pepper- 1/5 pcs.
coriander - 1 tsp
peppercorns - 6-8 pcs.
sesame - 1 tbsp
natural vinegar - 1 tbsp.
soy sauce- 2 tbsp.
honey - 1 tbsp.
vegetable oil for frying - 80 ml
salt - 1 tbsp.
parsley, cilantro - 4 tbsp.

Korean eggplant recipe.

1. Wash the eggplant and cut into strips so that each piece has a peel. Put the eggplants in a colander, salt them and mix. Cover with a plate and press lightly. Substitute a bowl under a colander so that the juice from the “blue ones” flows into it. Leave the eggplants to salt for 1-2 hours.

2. While the eggplant is cooking, chop the rest of the vegetables. Grate carrots for Korean carrots. If there is no such grater, you will have to work hard and cut the carrots into thin and long strips. Pepper cut into long strips, onion - arrows or half rings. Finely chop the garlic and herbs. Cut the hot pepper into half rings. Adjust the amount of hot pepper to your taste.

3. When the eggplant is salted, the juice flows into the bowl. Lay the eggplants on a paper towel and with another towel on top, wring them out well from excess moisture. Such eggplants will absorb little oil when frying.

4. Pour a little vegetable oil into the pan, do not let the eggplant float in fat. Heat the oil well and fry the eggplants over high heat for 3 minutes, stirring them a couple of times during this time. Transfer the fried blue ones to a bowl. Pour some more vegetable oil into the pan. In a mortar, grind the coriander and black pepper with peas (or take already ground).

Put these spices into the heated oil, also add red hot pepper to them. Spices always reveal their aroma in oil, but you don’t need to fry them for a long time, a few seconds will be enough. Add the onion to the spices and sauté for 1 minute until slightly soft. Now put the carrots in the pan, mix everything together and fry for another half a minute.

No need to fry vegetables and make them too soft. A little heat treatment will make the onions and carrots a little softer, plus they will soak up the flavor of the spices. In a salad, vegetables should crunch.

5. Transfer vegetables to a bowl with eggplants.

6. It remains to add the remaining ingredients to the fried vegetables: colorful peppers, garlic, vinegar, soy sauce, herbs, honey and sesame. Sesame seeds can be lightly toasted in a dry frying pan to give them a nutty flavor.

Mix all salad ingredients and taste. Add vinegar, soy sauce or salt to taste if needed. Cover the salad with a lid or cling film and refrigerate for at least 3 hours. And it is better to leave it for the night, and in the morning it is already there.

This is such a bright, fragrant salad. Bon appetit!

Eggplant rolls with cheese and nuts - a classic combination

Eggplants are very good for making rolls. You can wrap anything in them. Most often they make rolls with tomatoes, cucumbers, cheese, cottage cheese, carrots, nuts. In general, eggplant goes very well with walnuts, as well as with cottage cheese. It turns out a very satisfying snack, rich in protein. I recommend making these rolls.

Ingredients:

eggplant - 2 pcs. major
walnuts - a handful
soft cheese or cottage cheese (you can take processed cheese) - 150-200 gr.
garlic - 1 clove
basil - 2 sprigs (greens to taste)
olive oil- 1 tbsp.
salt, pepper - to taste

Cooking rolls with cottage cheese.

1. Wash the eggplants and cut lengthwise into thin plates, about 5 mm thick. Place the chopped slices in a large bowl and season with salt. Cover the eggplant and leave for 20 minutes to let the bitterness go away along with the allocated juice.

2. Walnuts fry a little in a dry frying pan, stirring constantly. Chop the nuts into small pieces with a knife.

3. Finely chop the greens, do the same with garlic. It's time to prepare the filling. Put cottage cheese (it can be chopped with a blender) or soft cheese in a bowl. Add greens, garlic, nuts, olive oil (can be replaced with sour cream), ground black pepper to taste. If the cheese is not salty, then salt it to taste, but if it is salty, do not add salt. Stir the filling and refrigerate.

4. When the eggplants have released some juice, rinse them well with water and pat dry with paper towels. Fry the eggplant in a pan in a small amount of vegetable oil on both sides. You can bake eggplant in the oven. To do this, grease a baking sheet with oil, lay out the eggplants, cover with foil and bake for 15-20 minutes.

After frying, place the eggplant on paper towels to remove excess fat.

5. When the eggplants are completely cool, you can start forming rolls. To do this, put the filling on the edge of the plate and roll up the roll. Serve to the table, where such rolls will be appreciated.

Oven baked eggplants with cheese and tomatoes

This eggplant dish looks elegant and appetizing. Try this dish during the season of fresh vegetables - you will definitely like it. Take the amount of ingredients to your liking.

Ingredients:

eggplant
tomatoes
hard cheese
salt, pepper, coriander - to taste
olive oil

Cooking eggplant accordion.

1. Wash the eggplants and cut lengthwise into slices, about 5 mm thick. Do not cut to the end so that the accordion does not fall apart. Then you will need to put tomatoes and cheese in these slots.

2. Wash the tomatoes and cut into thin slices.

3. Cut the cheese into thin slices.

4. Salt the eggplants a little in the cuts. If the cheese is too salty, then you can do without salt.

5. Stuff the eggplant. Place a slice of tomato and a slice of cheese into the slits. Sprinkle the finished "accordions" with ground black pepper and coriander on top. You can add some fresh herbs if you like. Drizzle eggplant with olive oil.

6. Preheat the oven to 180 degrees. Cover the eggplant dish with foil and bake for 40 minutes. After that, remove the foil and cook for another 10 minutes. Eggplant and cheese will brown. With a wide spatula, transfer the eggplants to a serving plate and serve with fresh herbs.

Eggplants like mushrooms - an original appetizer

If you cook eggplant in this way, then they turn out to be very similar in taste to pickled mushrooms. Preparing such an appetizer is easy and fast, you just need to give it time to brew. So cook better in the evening, leave it overnight, and in the morning you can already eat.

Ingredients:

eggplant - 1 - 1.5 kg
dill - large bunch
garlic - 1 head

Marinade:

water - 2 l
salt - 2 tbsp. with a slide
sugar - 1 tbsp.
vinegar 9% - 150 ml
vegetable oil - 100 ml

Recipe for an appetizer "eggplant like mushrooms".

1. Wash the eggplants and cut into cubes of about 1.5 cm. If desired, you can peel them.

2. Boil water in a saucepan, put salt and sugar in it and let them dissolve. Next, pour the vinegar and immediately put the chopped eggplant. Boil the eggplant until tender, but don't overcook it or it will turn into mush. Stir eggplant while cooking. Simmer for about 5-6 minutes, until soft.

3. Discard the finished eggplants in a colander and let them drain for 15-20 minutes.

4. Meanwhile, finely chop the garlic and dill.

5. When the eggplants get rid of excess marinade, transfer them to a bowl. Add garlic and herbs to them, as well as vegetable oil. Mix thoroughly, cover with a plate and leave at room temperature until completely cooled. Then refrigerate for 12 hours.

Before serving, try an appetizer. If necessary, add sugar, salt, vinegar, black pepper to your taste.

Cook according to these proven recipes and eggplant will only delight with its taste and aroma. Write in the comments how you like to cook eggplant.

Ingredients:

eggplant - 2 kilograms;
onions - 500 grams;
sweet pepper - 500 grams;
carrots - 500 grams;
garlic - 6 cloves;
red ground pepper - 1-2 teaspoons;
ground coriander - 2 teaspoons;
ground black pepper - 1 teaspoon;
vinegar 9% - 100 milliliters;
sugar - 8 tablespoons;
vegetable oil - 100 milliliters;
salt - 1 tablespoon.

The fastest pickled eggplant in Korean. Step by step recipe

We need to cut the washed and wiped eggplants into thin sticks. First, cut off the tails on both sides and cut the eggplant into four parts: lengthwise and across. We cut each cut part of the blue one into sticks.
The eggplants were placed in a bowl and sprinkled with salt. Do not forget to mix so that the salt is not only on the top eggplants, but also gets on the bottom ones. Leave it like this for one hour.
An hour has passed, we drain the formed dark juice from the eggplants and wash them under running water.
Next, prepare the eggplant directly for pickling. They can be boiled, fried in sunflower oil and simply baked in the oven. I, as a lover of instant Korean eggplant, choose baking in the oven. This has its advantages: as I said, eggplant cooks quickly and will not be as greasy as when fried.
Lightly grease a large baking sheet vegetable oil. And put eggplant on it. We cover them with food foil from above: so they will not burn with us. And put in a preheated oven for 10-15 minutes. When they become soft, they can be removed from the oven. If you still decide to cook them, then lower them into boiling water and cook for 10 minutes. Then let them cool down.
We clean the carrots and, of course, wash them. Then we cut it with a Korean vegetable shredder. Pour in boiling water and leave for 3 minutes. After that, rinse it through a colander cold water. Our carrots will be soft after that.
We will cut the peeled onion into half rings.
Do not forget to wash the sweet pepper and remove the core from it, along with the seeds. Cut the pepper into four parts, and then chop into thin strips.
In a sufficiently large container, mix all our chopped and grated vegetables, except for eggplant. Add garlic to them, which must be crushed or passed through a press.
It's time to add the spices. Salt, coriander, black and red hot peppers, vinegar, sugar and sunflower oil. A spoonful of salt should be taken without a slide, the amount of pepper can be reduced or vice versa, increased. This is already a matter of taste. Hot red pepper can be replaced with bitter capsicum, taking half or a third of the whole pepper.
Mix the vegetables, cover with a lid or film on top. Set aside to marinate for 5-6 hours.
And now we mix pickled vegetables and still warm, not cooled eggplants, mix. Korean-style quick marinated eggplants with carrots are ready - this is a dish option for eating right away.
If you decide to prepare this yummy for future use, for the winter, then we will continue to preserve them.
We need three liter cans: you can take six pieces of half-liter. Be sure to sterilize them in a way convenient for you: over steam or in the oven. And spread the Korean-style pickled vegetables in sterile jars.
Pour into a large saucepan cold water. Lay a towel at the bottom of the pan and place the jars, adding water up to their necks, to sterilize. As soon as the water boils in the pan, count exactly 35 minutes if you have liter jars, and 20 minutes if you have half-liter jars.
Then remove the jars from boiling water and immediately roll them up with sterile lids. As usual, turn the jars upside down, wrap them up and let them cool completely.

Korean marinated eggplants are ready. Be sure to cook them according to this recipe. And in winter, opening a jar of eggplants, you will immediately feel the aromas of summer: a delicate smell of sweet pepper, a hint of garlic and an incomparable aroma of coriander. Visit our site "Very tasty": new recipes for preservation and other equally delicious dishes are waiting for you. Enjoy your meal!

Korean dishes are distinguished by their spicy taste with the addition of spicy additives, with many different vegetables. We offer to consider Korean eggplant, you will find the most delicious instant recipe below, moreover, in different versions.

Products:

Eggplant, medium - 6 pcs.
Hot and sweet pepper 2 pcs.
Soy sauce - 1 teaspoon
Seasoning - 0.5 tablespoons
Apple cider vinegar - 100 ml.

Blue cut in length into two parts, remove the skin from them and dip in boiling water for five minutes. Remove, cool under cold water, chop into strips. Also chop the peeled peppers into strips, remove all the seeds. Combine all salad products together and let it brew for about half an hour.

Korean style eggplant, quick salad

Products:

Blue 2 kg
White onion 3 pcs
Carrot medium 3 pcs
Bulgarian pepper half a kilogram
Garlic 2 cloves
Half a bunch of parsley
Seasoning for Korean dishes
Refined oil 1 cup
Vinegar 6% 150 ml
Salt 1 spoon
Sugar 3 spoons with a slide

Boil blue ones for ten minutes, adding a little salt. Then let the liquid drain, remove the peel and cut into strips, chop the pepper in the same way. Onion (not very large) in rings, carrots with a special grater, crush garlic with garlic. Fold all the products, add the rest of the ingredients, after half an hour you can eat the salad.

Korean eggplant, delicious recipe

Products:

Vegetables: eggplant (large), onion (medium), carrot and bell pepper - one each
2 garlic cloves
Seasoning used for Korean dishes 0.5 teaspoon
Vinegar 9% - 1.5 tablespoons
Corn oil 2 tbsp. spoons

Wash blue and chop into rings, pour in salt water for forty minutes. Throw in a colander, dry, cut into large strips and stew in one tablespoon of oil. Grind carrots and peppers with a grater, which is used for cutting Korean vegetables, attach to eggplant. Onion, chopped finely, stew, turn off the stove, add vinegar and crushed garlic. Pour the dressing to the rest of the products, seasoning on top, mix - in half an hour the salad is ready.

- simple and delicious recipe.

Korean Eggplant Quick Eat

Products:

Eggplant 1 kg
3 onions
3 red and 3 yellow peppers
3 medium carrots
Small head of garlic
A pinch each: turmeric, salt, rosemary
A little bit of black pepper
Sugar full tablespoon
170 table vinegar
250 ml unscented oil

Peel the carrots, chop with a Korean grater and pour boiling water, cover with a lid. Chop the onion and pepper into thin strips, blue - into cubes, fry separately for three to four minutes. Combine the stewed products, add all other products to them, mix and leave to soak for a couple of hours.

Korean eggplant appetizer

Products:

Vegetables: eggplants, onions, carrots, bell peppers - 2 pcs.
Oil: vegetable or olive 5 full Art. spoons, refined for frying
Seasonings: coriander and black pepper, 0.5 tsp each
Garlic - 5 cloves
One spoon of soy sauce
One spoonful of vinegar
Salt and sugar by a pinch

Eggplants must be poured with cold water, so bitterness comes out, but at the beginning we will cut them into strips and leave them in water, half an hour will be enough. Drain and put on a towel, fry on both sides, turn with tongs to keep their shape. Soak onion, chopped in half rings, in water for 25-30 minutes. Grind carrots manually or with a grater, which is used by Koreans. Mix all products, sprinkle with garlic and leave to soak for at least two hours.

Eggplant in Korean for the winter

Products:

One kilo of blue
Medium onion 3 pieces
Bulgarian pepper - 3 pcs
Carrots 4 medium or 3 large
Garlic - whole head
200 ml. 9% vinegar
Salt 0.5 tablespoon and 1 not full spoon of sugar
Mix for Korean dishes 30 g
Unscented oils 250 g

Coarsely grate the carrots, pour boiling water over and leave aside, covering with a lid. Eggplant, cut lengthwise into two, boil in salted water, chop cooled for five minutes. When the boiling water has cooled completely, where the carrot lies, drain, squeeze, combine with eggplant, onion and chopped pepper. Mix: vinegar, salt, seasoning, garlic, sugar and oil. Mix everything together and season with sauce. Put in jars, sterilize for 25-30 minutes. Close with a key and leave upside down in a warm place to cool completely.

- a simple recipe with a photo.

Korean eggplant with tomatoes for the winter

Products:

One kilogram of ripe tomatoes
One kilo of white onion
Carrot one kilogram
Peppers yellow and green - one kilogram each
Blue large 2 kg
2 medium cloves of garlic
1 hot pepper
Coriander and crushed red pepper
Salt and one incomplete spoonful of sugar
Vinegar 9% 2 spoons
Refined oil

Cut off the edges from the eggplant, into several plates and then chop these plates into strips. We put it in a container, fill it with two tablespoons of coarse salt, fill it with cold water to completely cover them and leave it aside for 50-60 minutes.

Grind hot pepper, garlic and parsley with a meat grinder. Carrots on a grater for Korean carrots, tomatoes, onions and peppers - in half rings.

An hour has passed, drain the blue ones, put on a towel and then fry in portions, turn over with a slotted spoon. Stew carrots, tomatoes and peppers separately, for five minutes under a closed lid, in portions.
Put all the vegetables in a large bowl, add the garlic mixture, coriander, a spoonful of salt and sugar and one spoonful of vinegar. Stir gently, it is better to do it with your hands, taste it, maybe it will suit someone like that, and who wants a spicier dish, then add red ground pepper. Now you need to leave the salad in a cool place to soak for 3-4 hours.