Eggplant salad in Korean style

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Ingredients

• 2 eggplant;
• salt - to taste;
• 2 Bulgarian peppers;
• 1 onion;
• 2 carrots;
• 4-5 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 1 teaspoon of sugar;
• 2 tablespoons soy sauce;
• 30 ml of vinegar 9%;
• 1 teaspoon seasoning for carrots in Korean;
• several branches of cilantro;
• several branches of basil;
• 1 tablespoon sesame seeds.
  
  

Preparation

Cut the aubergines with a thin long straw, season with salt and leave for half an hour. Cut the peppers into thin strips, and the onions - half rings. Rub carrots on a grater for Korean carrots. Grind the garlic.

Rinse the eggplants and toss them in the frying pan with hot oil. Fry, stirring occasionally, about 10-15 minutes. Lay the eggplant and fresh vegetables in a salad bowl.

Add sugar, soy sauce, vinegar and seasoning for carrots. Stir thoroughly and place for 2 hours in the refrigerator. Before serving, sprinkle the salad with chopped herbs and sesame seeds.

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