Ingredients for - Spicy carrot and eggplant salad
How to cook deliciously - Spicy carrot and eggplant salad
1. Stage
Carrots are especially good in the fall, and a salad of juicy, sweet carrots will come in handy on the dinner table. Peel the carrots and cut them into long straws. Place in a convenient bowl or pot for mixing the salad. Sprinkle salt, pour vinegar and mix. Carrots should preferably be slightly crushed.
2. Stage
Cut the eggplant into thin long strips. Place in a suitable bowl and pour salted water over it.
3. Stage
Cut the hot peppers in the same style as the carrots and eggplants - thin strips.
4. Stage
Toast the sesame seeds in a dry frying pan until light cream color.
5. Stage
Rinse the eggplants in cold water until the water is no longer colored. Drain the eggplants and dry them first on a towel and then on a hot, dry frying pan.
6. Stage
Heat oil in a frying pan and put chopped onions in it. Fry on a high heat until they are charred. Add a couple of crushed garlic cloves and continue frying for a couple more minutes until the garlic begins to brown. Remove the onion and garlic and discard. Pour the ground red hot pepper and ground coriander into the pan with the hot oil. Stir it. Pour chopped chili peppers in the pan. Cook for 1 minute, then add eggplant. Fry on high heat for 2-3 minutes. At the last moment, throw finely chopped garlic and sesame into the pan.
7. Stage
Immediately remove the pan from the heat and pour the contents into the pan with the carrots. Stir and cover with a lid. The salad is ready, but it should be served after standing in the refrigerator for about a day. When serving it is very good to add greens - cilantro.
