, author: Ermakova M.

Eggplant in Korean

Korean eggplant is a light, savory and delicious salad or snack! Perfect for dinner or lunch, goes well with meat or fish.

Photo source: 123rf.com/profile_timolina

To prepare the salad, we need: eggplant, one whole (or 2 halves of different colors) bell pepper, 1 large carrot, sesame seeds, wine vinegar, soy sauce, olive oil, garlic and seasonings, herbs.

Eggplant in Korean
Кухня: Korean, cалат, калории: 117, время приготовления: 00:20

Ингредиенты

Eggplant - 1 pc;

Bulgarian pepper - 1 pc;

Chili pepper - 1/2 piece;

Carrots - 1 pc;

Garlic - 3 cloves;

Parsley - 1 bunch;

Soy sauce - 2 tbsp;

Sesame seeds - 1 tbsp;

Sugar - 1/2 tbsp;

Salt - 1/2 tsp;

Coriander - 1/2 tsp;

Cumin (ground) - 1/2 tsp;

Wine vinegar - 2 tbsp;

Olive oil - 2 tbsp.

Рецепт

1. Cut the eggplant into thin strips using a Korean carrot grater or cut thinly with a knife. Then fry over high heat for 4 minutes.

2. Bulgarian pepper cut into thin strips.

3. Grate carrots for Korean carrots too.

4. Chop greens, chili and garlic.

5. To prepare the marinade, combine vinegar, salt, sugar, soy sauce, olive oil, coriander seeds and ground cumin.

6. Combine all vegetables, herbs and garlic in a bowl and season with marinade, sesame seeds, mix.

7. Leave the salad to soak for 5-8 hours. Eggplants in Korean are ready.

8. Bon appetit!!