Korean-style Eggplant with Carrots

Korean-style Eggplant with Carrots

40 min
Medium
1 serv.
399 g / 1 serv.

Rating

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Description

Spicy eggplant appetizer with carrots, garlic and Korean spices

  1. Cut the eggplants into strips, salt them and leave for 15 minutes to remove bitterness
  2. Rinse the eggplants and fry in heated sunflower oil until golden
  3. Grate the carrots on a Korean carrot grater
  4. Slice the onion into half rings and fry until soft
  5. Mince the garlic and slice the chili pepper into thin rings
  6. Mix eggplants, carrots, onion, garlic and chili pepper in a bowl
  7. Add coriander, nutmeg, hot pepper, sugar and salt
  8. Pour in lemon juice and soy sauce, mix thoroughly
  9. Refrigerate the appetizer for 1-2 hours to marinate
  10. Before serving, sprinkle with chopped green onion and parsley
476
119 kcal / 100 g
kcal
5.5 g
1.4 g / 100 g
Protein
32.6 g
8.2 g / 100 g
Carbohydrates
37.4 g
9.4 g / 100 g
Fats