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Eggplant and zucchini with carrots in Korean

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Eggplant and zucchini with carrots in Korean

Delicious and simple. Not on the website I found a similar recipe. Search gave nothing. Why I dare to offer this snack for your table. And I would like to participate in the competition "Vegetable traffic light". I hope that the cooks will see the three colors in my snack.


Cooking time- Number of servings-

Ingredients for Eggplant and zucchini with carrots in Korean




Step-by-step instruction of cooking Eggplant and zucchini with carrots in Korean


Step 1

Eggplant and zucchini wash, cut in slices and good salt. Leave on for 15-20 minutes.
Then fry in vegetable oil on both sides.


Step 2

Take 3-4 sprigs of dill and parsley and finely chop.
Then mix with carrots in Korean.


Step 3

Take the fried eggplant layer and stacked on the edge of the filling.
Turn in roll, fasten with toothpick and put in the form of a keg covered with leaves of the salad dish.
With the zucchini to do the same.