Korean eggplant

1 . Stage

Take the eggplants not too large so that there are fewer seeds. Cut the eggplants into fairly large cubes.

2 . Stage

Fry the eggplants in small portions in vegetable oil until golden brown over high heat.

3 . Stage

Finely chop the pepper, pass the garlic through a press, put everything in a pan, add the grated ginger, fry the chopped green onion for 1 tbsp. l oils.

4 . Stage

Then put all the eggplant in the pan, add soy sauce, balsamic vinegar, sugar and mix well. Keep it on fire for a minute and turn it off.

5 . Stage

Korean-style eggplants are ready to be served warm and cold.

6 . Stage

Bon Appetit!!!