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Funchoza with eggplant and bell pepper

0
1479
Kitchen Asian
Calorie content 85 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 4.6 gr.
Fats * 6.4 gr.
Carbohydrates* 10.8 g
* per 100 gr. product
Funchoza with eggplant and bell pepper
Content

There are many recipes for making homemade funchose, but with eggplant and bell pepper, it turns out to be incredibly mouth-watering. A tasty, very juicy and hearty dish will diversify the home menu and surprise your family!

Ingredients

Cooking process

step 1 out of 7
My vegetables. Cut the eggplant into circles, and then into small cubes. Heat a frying pan greased with olive oil and fry the eggplants for 5 minutes.
step 2 out of 7
We clean and wash the carrots. We grate the carrots using a special Korean grater or a simple one with large holes.
step 3 out of 7
Peel the onion and cut into half rings.
step 4 out of 7
Add the onions and carrots to the pan and sauté for another 5 minutes.
step 5 out of 7
Peel the bell peppers from the seeds and cut them into small squares. Add to the pan and fry for another 5-7 minutes.
step 6 out of 7
Pour boiling water over funchoza and leave for 5 minutes. We drain the water.
step 7 out of 7
Add funchose to the dish, pour in the soy sauce, the remaining olive oil, and add spices, salt and chopped herbs. Stir and keep on fire for another 3 minutes.

Bon Appetit!

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