Eggplant rolls with Korean carrots: video recipe


A delicious home-made appetizer that you can Serve both on the festive table, and for lunch or dinner.

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  1. My eggplant and cut into plates with a thickness of about 1 cm.
  2. Soak in salt water for 10-15 minutes. Wring.
  3. Heat the pan with oil.
  4. Fry eggplant on both sides until golden on average the fire.
  5. Cool completely.
  6. On each plate, spread the carrot in Korean and turn into rolls.
  7. Sprinkle with fried sesame seeds and serve.
  • eggplant
  • Korean carrot
  • carrot
  • Korean carrot
  • eggplant rolls

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