Instant Korean Eggplant

Spicy eggplant appetizer for lovers of Korean cuisine! This dish will perfectly complement lunch or dinner as a salad or snack. Eggplant in Korean will be especially appreciated by people who like spicy and savory salads. The snack turns out to be very tasty, especially from fresh and juicy vegetables, cooked in season. At the same time, it is prepared very quickly and simply. The only thing is that the salad should be allowed to infuse in the refrigerator for a day. Therefore, to serve to the table, you need to prepare this snack in advance.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Eggplant

Carrots

Bell pepper

Garlic

Parsley

Sugar

0.5

Salt

to taste

Vinegar

1.5

Soy sauce

1.5

Sesame

Cilantro, coriander

0.3

Vegetable oil

Ground pepper mixture

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

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients.
Step 2:
Wash the eggplants thoroughly under running water. We dry them with a towel. We remove the stems and cut them into small cubes. Put them in a bowl, sprinkle with salt, a tablespoon is enough, mix with your hands so that the salt is on all the eggplant pieces. We leave them alone for half an hour, we will deal with other ingredients.
Step 3:
Bell pepper can be taken in any color, as long as it is ripe and sweet. We wash the Bulgarian pepper, remove the stems with seeds. We cut the bell pepper into halves of rings or straws, as you like.
Step 4:
Carrots are washed, cleaned and grated for Korean carrots. If there is no such grater, then you can grate it on a regular coarse grater.
Step 5:
Parsley greens are thoroughly washed under running water, dried on a paper towel and finely cut with a knife.
Step 6:
Garlic cloves are cleaned and finely chopped with a knife or passed through a press.
Step 7:
Combine parsley and garlic in a bowl, lightly salted.
Step 8:
Dry sesame seeds in a dry frying pan (without adding oil) until ruddy, remove it from the pan.
Step 9:
Coriander grains are ground in a mortar or rubbed with a knife handle.
Step 10:
Liquid appeared in a bowl with eggplants, it was the vegetables that released the juice. Squeeze well and drain the juice from the eggplant. Heat the vegetable oil in a frying pan. Spread the eggplants on it and fry until tender, stirring constantly with a wooden spatula.
Step 11:
Put the finished eggplants in a deep salad bowl, add carrots, bell peppers, herbs, garlic, spices, sugar, sesame. Mix well. Pour vinegar and soy sauce. Mix again.
Step 12:
We put it in the refrigerator or in another cold place for a day, covering it with a lid or tightening it with cling film. We serve a snack to the table as an independent dish or as an addition to the second. Bon appetit!