Korean Eggplant salad

This bright juicy oriental dish is the first to "fly away" from the table. Delicious eggplant salad in Korean is prepared easily and simply. Moreover, the products specified in the recipe will always be found on the farm. The recipe will especially please those who want to lose weight, fast or eat vegetarian. This is a wonderful light meal from the category of "hastily" at any meal. It is served both on weekdays and on holidays. It goes well both as a salad, and as a side dish for meat or fish dishes, and as a filling of pita bread, etc.

wella

The author of the recipe

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Composition / ingredients

Servings:

Main products:

Eggplant

250

Bell pepper

150

Carrots

Onion

To remove bitterness:

Salt

0.5

For frying:

Olive oil

For sauce:

Greenery

Soy sauce

Olive oil

1.5

Sugar

Garlic

Lemon juice

0.5

Cilantro, coriander

0.5

For sprinkling:

Sesame

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 41 % 7 g

Carbohydrates 47 % 8 g

93 kcal

GI: 88 / 0 / 13

Step-by-step cooking

Cooking time: 35 min

Step 1:
How to make eggplant salad in Korean? Wash the eggplants, cut into strips and get rid of the bitterness. This can be done by keeping them in salt water for a while, or by salting the pieces, and then washing them quickly, but very efficiently in cold water.
Step 2:
Then, after drying the straw in a convenient way, fry it in oil over medium heat. It will take about five minutes.
Step 3:
While the eggplant is frying, chop the onion (preferably red or white).
Step 4:
Then take hold of the peeled and washed pepper. As you remember, our format is a straw. Slice the pepper a little thinner than the eggplant.
Step 5:
Similarly, thinly slice the peeled and washed carrot. You can do it with a knife, and with a special device for slicing vegetables in Korean.
Step 6:
Let's start preparing the sauce. Peel the garlic. Wash it. Dry and chop finely.
Step 7:
Chop the coriander seeds in a convenient way and combine all the ingredients for the sauce.
Step 8:
Chop the greens smaller.
Step 9:
That's it. You can put all the vegetables in a convenient container. And then spice up this beauty with sauce. Mix everything and send it to the refrigerator. For how long? It's up to you. If you really can't wait, give him at least an hour to brew!
Step 10:
Don't forget to flavor the salad with sesame seeds before serving!

And more tips

It is desirable to cut all vegetables in approximately the same format. Then it will look more spectacular, and it will be more convenient to eat.

Washing eggplants about salting, do not keep them in water for a long time!

To make the salad even brighter, you can take all three colors of pepper and add some more spices.

The salad will turn out even juicier and tastier if it stays in the refrigerator for a while. According to the original recipe, up to the whole night!

Adjust the amount of vinegar (as well as other ingredients) at your discretion. After all, a large amount of it is recommended in the classic recipe. In general, it can be replaced with lemon juice, as I did.

If you don't want to fry the eggplants, boil them, letting them go for a few minutes.

Should I salt or not salt the dish? I didn't salt it. After all, eggplants have been in salt, they and the sauce will give us the right sharpness.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.