Korean eggplant salad

Name: Korean eggplant salad
Total time: 35 min
Yield: 4
Ingredients: 250 g Eggplant; 150 g Bell pepper; 1 Carrot; 50 g Onion; 0.5 teaspoon Salt; 2 teaspoon Olive oil; 1 tablespoon Greenery; 1 teaspoon Soy sauce; 1.5 tablespoon Olive oil; 1 teaspoon Sugar; 2 cloves of garlic Garlic; 0.5 teaspoon Lemon juice; 0.5 teaspoon Cilantro, coriander; 1 tablespoon Sesame

This bright, juicy oriental dish is the first to “fly away” from the table. A delicious Korean eggplant salad is easy and simple to prepare. Moreover, the products specified in the recipe will always be available on the farm. Those who want to lose weight, fast or eat vegetarian will especially enjoy the recipe. This is a wonderful, easy, quick meal for any meal. Served both on weekdays and on holidays. It goes well as a salad, as a side dish for meat or fish dishes, as a filling for pita bread, etc.

239

12882

Chloe Moore

Recipe author

Calories

145kcal

Protein

3g

Fat

11g

Carbs

12g

*Nutrition per serving

Ingredients

Servings: 4

250g

150g

1

50g

0.5teaspoon

2teaspoon

1tablespoon

1teaspoon

1.5tablespoon

1teaspoon

2cloves of garlic

0.5teaspoon

0.5teaspoon

1tablespoon

Step-by-step preparation

Cooking time: 35 mins

STEP 1
How to make eggplant salad in Korean? Wash the eggplants, cut into strips and remove the bitterness. This can be done by keeping them in salt water for some time, or by salting the pieces and then rinsing them quickly, but very thoroughly, in cold water.
STEP 2
Then, after drying the straw in a convenient manner, fry it in oil over medium heat. This will take about five minutes.
STEP 3
While the eggplant is frying, chop the onion (preferably red or white).
STEP 4
Then handle the peeled and washed peppers. As you remember, our format is straws. Slice the peppers a little thinner than the eggplants.
STEP 5
Thinly slice the peeled and washed carrots in the same way. You can do this with a knife or with a special device for cutting vegetables in Korean.
STEP 6
Let's start preparing the sauce. Peel the garlic. Wash. Dry and chop finely.
STEP 7
Grind the seeds of the coriander in a convenient way and combine all the components for the sauce.
STEP 8
Chop the greens into smaller pieces.
STEP 9
That's all. You can put all the vegetables in a convenient container. And then flavor this beauty with sauce. Mix everything and put it in the refrigerator. How long? You decide. If you really can’t stand it, give it at least an hour to brew!
STEP 10
Don't forget to sprinkle the salad with sesame seeds before serving!

Comments on the recipe

Maria

22.11.2023

4.8

Eggplants are loved in our family in any form. So we decided to make a Korean-style eggplant salad. The eggplant season had come to an end, there was only one left in the refrigerator... And there was just enough to prepare this wonderful salad. All the vegetables were cut into strips. I cut the garlic into cubes on a plate so that the board would not smell. Sprinkle eggplants (peeled) with salt to get rid of bitterness. Meanwhile, I fried carrots, bell peppers and onions with garlic one by one. Then I washed the eggplants with clean water and squeezed them lightly. After carrots, bell peppers, onions and garlic were fried in the oil, it acquired a golden hue and a fragrant aroma. Seasoned the vegetables with herbs (arugula with cilantro) and sprinkled with lemon juice. It turned out to be a very beautiful, bright, and most importantly tasty and aromatic salad, the recipe for which I will certainly add to my bookmarks. Thank you very much!