Winter vegetable harvesting is in full swing, and while the market offers a wide range of vegetables, you can get creative.
Here is another recipe for eggplant preparation that everyone in the family will definitely love.
Expert of the online publication "BelNovosti" Yulia Arkhipova, a cook and fourth-class baker, told how to cook Korean-style eggplants for the winter.
It will be required
- eggplants - 1 kg;
- onions - 300 g;
- carrots - 200 g;
- bell pepper - 250 g;
- garlic - 1 head;
- coriander (ground) - 2 tsp;
- sugar - 4 tbsp;
- salt - 1.5 tbsp;
- hot pepper to taste;
- vinegar (9%) - 50 ml;
- vegetable oil.
How to cook
1. Cut the eggplants into slices, let sit for a few minutes if necessary, sprinkle with salt to remove the bitterness, then rinse.
2. Remove seeds from the pepper and cut into strips, grate the carrots, and press the garlic.
3. Fry the eggplants in a frying pan until golden brown.
4. Then mix them with vegetables, pour vegetable oil, add spices according to the list and vinegar. Mix and leave for 30 minutes.
5. Place the salad in sterilized jars, place them in a saucepan with water, cover with lids and sterilize for 15-20 minutes.
We roll up the jars, turn them over, cover them, and when they cool down, we put them away for storage in a dark and cool place.
Expert: Julia Arkhipova
