Korean-Style Eggplants with Tomatoes and Bell Peppers
Salads • Korean
Description
Korean-Style Eggplants with Tomatoes and Bell Peppers
Ingredients
- Eggplants 2 pieces
- Tomatoes 2 pieces
- Orange Bell Peppers 2 pieces
- Onion 1 piece
- Garlic 4 cloves
- Vinegar essence 1 tablespoon
- Sugar 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 2 tablespoons
- Herbs to taste
Step-by-Step Guide
Step 1
Peel the eggplants, cut them lengthwise into large slices, and salt them well. Leave for about 30 minutes. Then, squeeze out excess moisture and fry them in oil. Once cooled, cut the eggplants into strips.
Step 2
Cut the tomatoes and bell peppers into strips, and the onion into half-rings.
Step 3
Mix with the fresh eggplants.
Step 4
Add minced garlic and spices.
Step 5
Add herbs to taste. Gently mix the salad, let it sit for 30 minutes, and it is ready to serve.
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