Korean eggplant.

Ingredients:

● eggplant 2 pieces
● Bulgarian pepper 3 pieces
● onion 1 pc
● carrots 1 piece
● garlic 5-6 denticles
● sugar 1 tsp
● soy sauce 2 tbsp
● vinegar 9% 30 ml
● sesame 1 tbsp

Preparation:

Eggplant cut into long strips, add salt and leave for 30 minutes. Then throw the eggplant in a colander and let the juice drain. Fry the eggplants in vegetable oil. Pepper cut into strips, cut the onions into half rings, grate the carrots on a grater for Korean carrots. Peel the garlic and pass through the press. Combine warm eggplants, peppers, onions, carrots, garlic. Add sugar, soy sauce, vinegar, sesame. Mix everything well and put in the refrigerator for a couple of hours. Bon Appetit!!!