Ingredients for - Korean Eggplant Salad

1. Eggplant 350 gram
2. Bell pepper 1 PC.
3. Bulb onions 1 PC.
4. Carrot 1 PC.
5. Garlic 2 clove
6. Vinegar 9% 1 tbsp
7. Salt 1 tbsp
8. Vegetable oil 2 tbsp
9. Chilli taste
10. Greenery taste

How to cook deliciously - Korean Eggplant Salad

1 . Stage

Cut the eggplant into strips. Sprinkle with salt and leave for 8 hours.

1. Stage. Korean Eggplant Salad: Cut the eggplant into strips. Sprinkle with salt and leave for 8 hours.

2 . Stage

Then squeeze the liquid and fry in vegetable oil.

1. Stage. Korean Eggplant Salad: Then squeeze the liquid and fry in vegetable oil.

3 . Stage

Grate the carrots on a Korean carrot grater.

1. Stage. Korean Eggplant Salad: Grate the carrots on a Korean carrot grater.

4 . Stage

Cut the onion into half rings.

1. Stage. Korean Eggplant Salad: Cut the onion into half rings.

5 . Stage

Cut the pepper into strips.

1. Stage. Korean Eggplant Salad: Cut the pepper into strips.

6 . Stage

Finely chop the garlic and herbs.

1. Stage. Korean Eggplant Salad: Finely chop the garlic and herbs.

7 . Stage

Combine everything in one bowl. Add hot pepper to taste, a little salt and vinegar.

1. Stage. Korean Eggplant Salad: Combine everything in one bowl. Add hot pepper to taste, a little salt and vinegar.

8 . Stage

Mix the salad and let stand in the refrigerator for several hours.

1. Stage. Korean Eggplant Salad: Mix the salad and let stand in the refrigerator for several hours.

9 . Stage

Bon Appetit!!!