«Хе» из обжаренных баклажанов с болгарским перцем

Crunchy vegetable salad, a great accompaniment to meat and alcohol.


  • eggplant 2 PCs.
  • the sweet Bulgarian pepper 2 PCs.
  • carrot 1 PC.
  • red onion 1 EA.
  • chili pepper 1 piece
  • garlic 2 cloves
  • vinegar 9% to 2 tablespoons
  • sesame oil 2 tbsp
  • sesame seeds 1 tbsp
  • sugar 1 tsp.
  • cilantro
  • salt


2 hours + 40 minutes

  • Eggplant cut into strips, salt and leave for half an hour to back up the bitterness.
  • Rinse with cold water, squeeze well to dry out on a paper towel.
  • Fry in sesame oil until Golden brown, this takes seven to eight minutes.
  • Transfer to a bowl.
  • Cut into strips sweet and hot peppers, carrots, red onion half rings, chop the garlic, cilantro.
  • Add sugar, salt, bite.
  • Ingredients mix.
  • Sprinkle a mixture of toasted sesame seeds.
  • Put in refrigerator for impregnation for two hours or overnight.

The Council

The dish can be made less spicy if not add some chilli.


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