The perfect combination of the most delicious vegetables! This salad will appeal not only to lovers of Korean carrots. Light, nutritious and incredibly delicious, even those who adhere to fasting or a strict diet can afford it.
Ingredients
- Carrots - 300 g
- Eggplant (young) – 200 g
- Bell pepper - 150 g
- Garlic - 4 cloves
- Apple cider vinegar - 2 art.l.
- Vegetable oil (odorless) – 100 ml
- Ground red pepper - to taste
- Ground coriander - to taste
- Sugar - 0,5 tsp.
- Salt - to taste
Step-by-step cooking recipe
Cut the eggplants and pour salt water for 15 minutes.
Drain the water and dry each piece with a paper towel.
Fry the eggplants in vegetable oil until golden brown, put them on a paper towel and add salt.
Peel and slice the bell pepper.
Grate the carrots on a special grater.
Mix carrots with bell pepper, salt, sugar, ground coriander and red pepper.
Heat the remaining oil in a frying pan and pour it into a bowl with vegetables.
Add eggplant, vinegar and garlic passed through the press. Stir, cover with cling film and put in the refrigerator for 2-3 hours.
