20.05.2020
24
Recipe information
Cooking:
20 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
64.37
Carbohydrates:
2.28
Fats:
6
Squirrels:
0.4
Water:
14.09

Ingredients

Title Value
1. Eggplant 3 PC.
2. Vegetable oil 6 art. l
3. Garlic 3 clove
4. Ginger root 1 art. l
5. Chilli 1 PC.
6. Green onion (feather) 10 Column
7. Balsamic Vinegar 1 art. l
8. Sugar 0.5 Tsp
9. Soy sauce 1 art. l

Cooking

1. Stage

Take the eggplants not too large so that there are fewer seeds. Cut the eggplants into fairly large cubes.

1. Stage. Take the eggplants not too large so that there are fewer seeds. Cut the eggplants into fairly large cubes.

2. Stage

Fry the eggplants in small portions in vegetable oil until golden brown over high heat.

1. Stage. Fry the eggplants in small portions in vegetable oil until golden brown over high heat.

3. Stage

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.

1. Stage. 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.

4. Stage

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.

1. Stage. 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.

5. Stage

Korean-style eggplants are ready to be served warm and cold.

1. Stage. <strong>Korean-style eggplants</strong> are ready to be served warm and cold.

6. Stage

Bon Appetit!!!