Marinated Eggplants

Cut the eggplants into large batons. Season with salt and drizzle with lemon juice. Dredge in flour and pan-fry in oil until golden brown.

Grate the carrots using a Korean carrot grater (into long strips) and slice the bell peppers into matching strips.

Sauté the carrots and bell peppers in oil, add the tomato paste, and stir until smooth.

Pour in 600 ml of water and simmer over low heat until the carrots and peppers are tender (about 15 minutes).

At the end, season with salt, sugar, whole black peppercorns, and bay leaves. Boil for 3 minutes, then turn off the heat.

Once the marinade has cooled down, stir in the lemon juice.

Submerge the fried eggplants in the cooled marinade so they are completely covered.