Take the eggplants not too large so that there are fewer seeds. Cut the eggplants into fairly large cubes.
Fry the eggplants in small portions in vegetable oil until golden brown over high heat.
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.
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.
Korean-style eggplants are ready to be served warm and cold.