Do you want to make a light vegetable salad? Try this wonderful recipe. It is not difficult to cook it at all, it is much more difficult to resist and not try the dish ahead of time. It must stand in the refrigerator for 2-3 hours.
Ingredients
- Korean carrots - 300 g
- Eggplant (small) – 2 pieces
- Bell pepper (different colors) – 2 pieces
- Onion - 2 pieces
- Wine vinegar - 2 art.l.
- Soy sauce - 1 tbsp.l.
- Vegetable oil (odorless) – 5 tbsp.l.
- Ground black pepper - to taste
- Sugar - 1 tsp.
- Salt - to taste
Step-by-step cooking recipe
Cut the eggplant into small pieces and soak in salted water for 20 minutes.
Put the eggplants on a paper napkin and rinse thoroughly.
Heat 2 tablespoons of vegetable oil in a frying pan, put the eggplants and fry until tender.
Peel the bell pepper and cut into small cubes.
Peel the onion from the husk and cut into thick half rings.
Mix Korean carrots, bell peppers, onions and fried eggplant.
Add salt, ground pepper and mix.
Separately mix soy sauce, sugar, wine vinegar and remaining oil.
Pour the prepared dressing into the salad and gently mix again. Cover the salad with a lid and put it in the refrigerator for 3 hours.
