Eggplant, carrot and pepper salad

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make a salad of fried eggplant, carrots and bell peppers? Prepare the necessary ingredients. To add piquancy and spiciness to the salad, you can add a little chili pepper with the bell pepper. Wash the eggplant and pepper and dry with a towel.

2. STEP 2

   

   Cut the eggplant into small cubes; if desired, you can first cut it into circles, then cut each circle in half. Soak the eggplant in salted water, this will remove the bitterness and then, during the frying process, the eggplant will absorb less oil.

3. STEP 3

   

   Remove the stem and seeds from the bell pepper and cut the fruit in half. Peel the garlic and carrots and rinse under running water. Wash the greens and tomatoes in the same way.

4. STEP 4

   

   Grate the carrots using a Korean carrot grater; you can use a regular coarse grater.

5. STEP 5

   

   Chop the garlic not very finely, it will be tastier. Add garlic to carrots.

6. STEP 6

   

   Heat 7 tablespoons of vegetable oil in a frying pan. Read about how to choose the right vegetable oil in separate articles, links at the end of the recipe. Pour boiling oil over carrots and garlic, add salt, sugar and vinegar. The amount of sugar and salt can be adjusted to your taste.

7. STEP 7

   

   Grate the bell pepper on a coarse grater and add to the carrots.

8. STEP 8

   

   Grate the tomato on a coarse grater and discard the peel. Send the tomato to the carrots and pepper.

9. STEP 9

   

   Drain the water from the eggplants, squeeze out excess liquid with your hands and fry until cooked in hot vegetable oil until golden brown. Place the fried eggplants on paper towels to remove excess vegetable oil.

10. STEP 10

    

    Finely chop the greens and add to the salad, add the fried eggplants.

11. STEP 11

    

    Mix the salad thoroughly and refrigerate for at least an hour. It would be ideal to let the salad sit in a cool place overnight. Bon appetit!

Comments on the recipe

zaznoba

16.12.2023

5

I love recipes like this. Thank you for preparing and sharing. I would like to offer another version of eggplant salad with carrots in Korean.

Natalia M

16.12.2023

4.5

My husband and I really love these salad appetizers. I have already prepared an eggplant salad in a similar way. I remember from last time that my eggplants, cut into cubes, were no longer fried, but stewed. So this time I cut them into circles. The skin had to be peeled off; it was not attractive. I salted the eggplants and left them until the juice appeared. The photo shows the brown juice that comes out along with the bitterness. When I fried the eggplants, I decided that it would not be convenient to eat in circles and cut them in half) I grated the carrots on a regular grater. I didn’t want to grate the tomatoes and bell peppers at all) so I just beat them in a blender. But I forgot about the greens, unfortunately. It would be tastier and more elegant with her. I added apple cider vinegar to the dressing; I think it goes best with salads. The salad was infused in the refrigerator for a day. It turned out just great! A delicious snack, it has both spiciness, sweetness, and pleasant sourness. This salad can be placed on a holiday table. I recommend!