Korean-style eggplants with bell peppers and onions

Wash the eggplants and trim the stems. Without peeling the vegetables, cut them into 5 mm thick slices.

Wash the carrots and peel them. Grate the vegetables into thin strips using a special grater.

Wash the bell pepper, cut it in half, and remove the seeds. Slice the vegetables into thin half-rings. To make the appetizer look appetizing, use peppers of different colors for preparation.

Peel the onion from the husk, cut into thin quarter rings.

Line a baking sheet with parchment paper and grease it with sunflower oil. Arrange the eggplant slices in a single layer on the baking sheet. Brush the vegetables with oil using a pastry brush.

Bake the eggplants in a preheated oven at 190 degrees for 15-20 minutes. Then remove the vegetables from the oven. Turn the eggplant slices over to the other side, continue baking the vegetables for another 10 minutes until golden.

In a deep dish, combine the carrots, bell pepper, and onion.

Add the garlic cloves passed through the press, finely chopped parsley and dill greens. Mix the ingredients.

In a deep dish, place a layer of vegetable mixture with garlic and herbs. On top, place a layer of roasted eggplants. Salt the vegetables to taste, season with ground black pepper.

Alternating layers, place all the ingredients into the bowl. The last layer should be the mixture of carrots, peppers, and onions.

Prepare the marinade. In a saucepan, combine water, table vinegar, and 50 ml of refined sunflower oil. Add 1 tablespoon of salt, 4 tablespoons of sugar, allspice, and bay leaf for aroma. Stirring to ensure the dry ingredients are completely dissolved, bring the marinade to a boil.

Pour the appetizer with hot marinade.

Cover the vegetables with a plate and place under a press. For this, it is convenient to use a glass jar filled with water.

Send the appetizer to the refrigerator for 12 hours.

After the specified time, the aromatic and moderately spicy Korean-style eggplants will be ready to eat. Enjoy!