Cut the eggplant in half lengthwise. Cut out the inner flesh and chop finely. Then cut the halves of the eggplant into rectangular pieces. If there are a lot of grains, then remove them in the trash bin. Place the sliced eggplant in a pot of saltwater for 20 minutes to remove the bitterness.
While the eggplant is soaking from the bitterness, cut the bell peppers into rectangular pieces. You can use 2 pans – one smaller for mushrooms and onions, the other large for basic cooking.
Pour 1 tablespoon of vegetable oil into a hot small frying pan, load onion, cut into thin half-rings and fry until golden. Then put the onion, leaving the oil in the pan.
In the same oil, fry the mushrooms, cut in half or into 4 pieces (depending on the size).
Fry for 10-15 minutes over medium heat, then transfer the mushrooms from the pan to a cup, along with butter.
Peel the garlic cloves and crush with the side of the knife. Then chop it finely.
Pour 1 tablespoon of oil into a large skillet and add the garlic to fry until golden brown, not overcooking until charred.
Then put all the eggplants here (after shaking off the water well from them), along with the chopped eggplant pulp. Fry over high heat, stirring constantly in a pan, for about 20 minutes.
After 20 minutes, add fried onions with residual vegetable oil, chopped bell peppers, fried mushrooms, 2 tablespoons of vegetable oil (oil can be added if desired), salt to taste, hot and hot peppers to taste into the roasting pan. Mix well. Simmer covered for 20 minutes over low heat.
After 20 minutes add Korean-style carrots (I bought a ready-made salad).
Stir and continue simmering for another 5-7 minutes over medium heat.
Ingredients
Print Recipe
Pin Recipe