It is important to use as much as possible in food of vegetables and fruit as they are low-calorie and contain useful vitamins and minerals. Besides, vegetables differ in the ability to be combined easily with other products. Mixed vegetables can be used as a garnish for meat, fish or mashed potatoes.
It is required to you
- - eggplants - 8 pieces;
- - carrots - 2 pieces;
- - paprika - 4 pieces;
- - onions - 1 piece;
- - garlic - 4 cloves;
- - bitter pepper;
- - ground paprika;
- - 9% vinegar - 3 tablespoons;
- - a soy-bean sauce - 1 tablespoon;
- - honey - 1 tsp;
- - vegetable oil;
- - parsley;
- - coriander;
- - fennel;
- - salt.
Instruction
1. Cut eggplants circles 1.5-2 cm thick, salt and leave for 7-8 hours.
2. The taste of ready mix will partially depend what I will merge, you salt eggplants. They are the main ingredient in this dish.
3. Grate carrots for the Korean carrots, to cut onions half rings, pepper - straws, to squeeze out garlic, to crush greens.
4. Wring out and fry eggplants on vegetable oil. Cast away the fried eggplants on a colander or a paper towel. Thus, you will save your dish from excess fat and liquid.
5. Mix eggplants with a vegetable mix, add vinegar, a soy-bean sauce, paprika, honey, to mix and salt to taste.
6. It is good to mix and put in the fridge. Allow to infuse. These very tasty mixed vegetables can be used as cold appetizer.