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Instant Korean eggplant

Instant Korean Eggplant

A zesty eggplant appetizer for anyone who loves Korean flavors! It's a great addition to lunch or dinner, whether you serve it as a salad or a side. Korean-style eggplant is a hit with folks who go for spicy, savory salads. It turns out incredibly tasty—especially made with fresh, juicy vegetables at the height of their season—and it comes together quickly and easily. The only catch: the salad needs a full day in the fridge to marinate, so plan to make it a day ahead.

Snezhana

Recipe author

Composition / ingredients

Servings:

Eggplant

Carrot

Bell pepper

Garlic

Parsley

Sugar

0.5

Salt

Vinegar

1.5

Soy sauce

1.5

Sesame seeds

Cilantro (coriander)

0.3

Vegetable oil

Ground pepper blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 29 % 5 g

Carbohydrates 59 % 10 g

73 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients.
Step 2:

Rinse the eggplants well under running water and pat them dry with a towel. Trim off the stems and cut the eggplant into small sticks. Put them in a bowl, sprinkle with salt (about a tablespoon is plenty), and toss with your hands so every piece is coated. Let them sit for half an hour while you prep the other ingredients.
Step 3:

Use any color bell pepper you like, as long as it's ripe and sweet. Rinse the pepper and remove the stem and seeds. Cut it into half-rings or thin strips, whichever you prefer.
Step 4:

Wash, peel, and grate the carrot using a julienne (Korean-carrot) grater. If you don't have one, a regular coarse grater works just fine.
Step 5:

Rinse the parsley thoroughly under running water, pat it dry on a paper towel, and chop it finely.
Step 6:

Peel the garlic cloves and mince them finely with a knife, or press them through a garlic press.
Step 7:

Combine the parsley and garlic in a small bowl and add a light pinch of salt.
Step 8:

Toast the sesame seeds in a dry skillet (no oil) until golden, then transfer them out of the pan.
Step 9:

Grind the coriander seeds in a mortar, or crush them with the handle of a knife.
Step 10:

By now liquid has collected in the bowl—the eggplant has released its juices. Squeeze the eggplant well and drain off the liquid. Heat the vegetable oil in a skillet, add the eggplant, and fry until tender, stirring constantly with a wooden spatula.
Step 11:

Transfer the cooked eggplant to a deep salad bowl and add the carrot, bell pepper, herbs, garlic, spices, sugar, and sesame seeds. Mix well. Pour in the vinegar and soy sauce and stir again.
Step 12:

Cover the bowl with a lid or plastic wrap and refrigerate for a full day. Serve the appetizer on its own or alongside a main course. Enjoy!