3 whole chinese eggplants
3 whole eggs
380 g corned beef
1 whole green bell pepper (cubed)
1 ½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil
pickled red onion and carrots:
½ cup red wine vinegar
½ cup water
1 tsp honey
1 tsp fresh thyme
½ tsp salt
1/8 tsp black pepper
2 whole red onions
½ medium sized carrot (cubed)
Once done, put it on a serving platter and serve with pickled vegetables