Korean eggplant: a recipe for the winter. Video

You will need: – 2 kg of eggplants; – 2 red bell peppers; – 2-3 large onions;

– 2-3 large carrots; – 1 large head of garlic.

For the marinade: – 250 ml of refined vegetable oil; – 150 ml of 9% table vinegar; – 2 teaspoons of coarse salt; – 4 tablespoons of sugar; – 1/2 teaspoon of ground red hot pepper; – 1 teaspoon of ground coriander.

Cut the eggplants in half, bake in the oven or steam until half cooked. Refrigerate and cut into large cubes.

Chop onions in half rings, bell peppers into strips. Cut the carrots into very thin strips or grate on a special grater for Korean carrots. Finely chop the garlic with a knife or pass through a press.

Place vegetables in a saucepan. In a separate bowl, mix vegetable oil, vinegar and spices, pour the marinade over the vegetables, mix thoroughly and place under oppression in a cold place for two days.

Arrange the pickled eggplants in clean jars, sterilize in boiling water for 15–20 minutes, roll up, turn over, wrap them in a warm blanket and leave to cool. A delicious vegetable salad is ready for the winter. Store it in a cool, dark place.