Korean eggplant for winter

Wash the eggplants, peel them, then cut them into cubes.

Add a little salt to the eggplants, stir, and leave for 15 minutes.

Wash the carrots, peel, and grate them on a Korean carrot grater.

Remove the tail and seeds from the bell pepper and cut into strips.

Pass the garlic through the press.

Fry the eggplants in preheated vegetable oil until golden brown.

Add carrots, bell pepper, and garlic to the eggplants and mix it up.

Add all the spices, salt, and sugar, then pour in the vinegar.

Warm up for a couple of minutes until all the vegetables become soft.

Arrange the snack in clean and sterilized jars, cover with a lid, and sterilize in water after boiling for 30 minutes.

Roll up the jars, turn upside down, and leave until completely cooled.

Equipment Needed

Dietary

Allergens