Usuba
Korean-style Fried Eggplants with Vegetables
Crispy eggplants cut into thin strips and stir-fried with onions, sweet peppers and hot chili. The dish is cooked in a wok, acquires a rich flavor and becomes softer after steaming under a lid.
- Total
- 35 min
- Standard serving
- 417 g
1
Ingredients
Total 6
Instructions
- 1
Step 1
Cut the eggplants into thin matchsticks, salt generously and leave for 5 hours or overnight. The vegetables will release moisture and reduce in volume.
- 2
Step 2
Rinse the eggplants under running water to remove the salt and squeeze them to remove excess moisture.
- 3
Step 3
Chop the onion, sweet pepper, and hot chili pepper.
- 4
Step 4
Fry the eggplants in a wok together with onions, sweet pepper and hot pepper until soft and golden brown.
- 5
Step 5
Remove the cauldron from heat, add minced garlic, cover with a lid and let the dish infuse for 5 minutes.
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