Korean style eggplant with carrots

Korean style eggplant with carrots

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  1. Eggplant 1 pc.
  2. Onion 0.5 pcs.
  3. 1 carrot
  4. Coriander 0.5 tsp
  5. Nutmeg 1/3 tsp
  6. Apple cider vinegar 1 tbsp
  7. Soy sauce 1 tbsp
  8. Sugar 2 tsp
  9. Sesame 1 tsp
  10. 2 cloves of garlic
  11. Parsley 2 sprigs
  12. Vegetable oil to taste
  • Main ingredients: Eggplant, Onion, Carrot, Garlic, Sugar, Greens
  • Serving 2 servings


Knife, cutting board, large bowl, Korean grater, frying pan, spatula, bowl, convenient container, plate, tablespoon, teaspoon.


Step 1 - Preparing the dressing.

To do this, mix apple cider vinegar, garlic, soy sauce and sugar.

Step 2 - Prepare the vegetables.

Cut the young eggplant into small sticks and put in a bowl, then add salt to taste. Rub the carrots in a large bowl on a Korean grater. We cut onions in half rings. Onions are sent to a bowl of carrots, add 0.5 tsp. coriander, 1 tsp sesame and 1/3 tsp nutmeg and mix well.

Step 3 - Fry the eggplant.

We squeeze the eggplant, drain the liquid that is released and put it into a hot pan with vegetable oil and fry, stirring with a spatula, for about 5 minutes.

Step 4 - Mix the eggplant with carrots and onions.

We spread the carrots with onions and seasonings from a large bowl into the eggplant pan, add the previously cooked dressing and mix well for 2 minutes more, cook over low heat.

Step 5 - Bon appetit!

Finely chop the parsley. We spread the finished dish on a plate and, sprinkled with herbs, serve to the table.