Appetizing funchose salad with eggplants and carrots is a real delicacy on any table. Korean food lovers will love this dish.
Cooking time 20 minutes
Funchoza 50 g
Carrot 1 pc
Eggplant 2 pcs
Vegetable oil 3 tbsp. l.
Sugar ½ tsp.
Apple cider vinegar (6%) 2 tbsp l.
Garlic clove 2-3 pcs
Brew funchoza in boiling water, as indicated on the package.
Grate the carrots on a shredder and mash a little with your hands. Add sugar, salt and vinegar. Let the carrots stand for a while.
Cut the eggplants into small slices and fry in vegetable oil until tender.
Remove excess oil and cool. In a bowl, combine the prepared funchose, fried eggplant and spicy carrots.
Add compressed garlic and mix well.
Let it brew in the refrigerator for 30-50 minutes and serve.