Eggplant is a delicious and healthy vegetable that can be prepared in a variety of ways. For vegetarians, it makes a great, flavorful meat substitute. Try this delicious, low-calorie fried eggplant and vegetable dish, a cross between a main course and a salad.

Eggplants with stewed vegetables

Step-by-step recipe

Step 1:

Cut the eggplants into rings, place them in a bowl, sprinkle with salt, rub with your hands and leave for 30 minutes.

Step 2:

Grate the carrots on a Korean grater.

Step 3:

Cut the onion into half rings.

Step 4:

Cut the red bell pepper into strips.

Step 5:

Squeeze the liquid out of the eggplants.

Step 6:

Pour vegetable oil into a frying pan, place the eggplants in a single layer, and fry for one and a half minutes on each side. Let cool.

Step 7:

Place chopped vegetables in the pan, stir lightly and fry for 3-4 minutes.

Step 8:

Chop 4 cloves of garlic and a bunch of parsley. Add the garlic and parsley to the vegetables in the pan, stir, turn off the heat, and let cool.

Step 9:

Place the eggplants on the bottom of the container, overlapping them like scales, and top with a layer of vegetables. Repeat two more times.

Step 10:

In a bowl, combine sugar, salt, vinegar and water, stir until dissolved.

Step 11:

Pour the dressing over the vegetables in the container, cover and refrigerate for 6 hours, turning occasionally.

Step 12:

Stir, divide into bowls and serve.

Cooking tips

Before cooking, eggplants should be sprinkled with salt and left for a while to release the bitter juice.

Don't overcook the vegetables, they should just become soft.