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Korean-Style Eggplant with Carrot, Pepper, and Onion

One for the fans of spicy Korean-style dishes! Come winter, these eggplants will be a beautiful addition to your table.

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Eggplant with carrots pepper onion
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 21 % 3 g
Carbohydrates 71 % 10 g
70 kcal
GI: 64 / 0 / 36
  • Prep all the vegetables. Wash the eggplants and trim off the ends. Cut them into batons or strips, toss with salt, and let them sit for 1 hour to draw out the bitterness. Grate the carrots on a Korean-style julienne grater. In a separate bowl, blanch the carrots: pour over enough boiling water to cover the shreds, let stand 3 minutes, then drain in a colander and rinse with cold water. Cut the bell peppers into strips and the onion into half-moons. Finely chop the garlic or press it. Mince the hot pepper. Combine the carrot shreds, onion half-moons, and sliced bell pepper. Add the sugar and the garlic. Season with salt, pepper, and coriander — go easy on the salt, since the eggplants are salted too. Squeeze out the eggplants and fry them in hot vegetable oil for 15 minutes, until fully cooked, then add them straight from the pan to the bowl with the other vegetables. Add the hot pepper and pour in the vinegar. Mix everything thoroughly, adding more salt if needed. Let it stand for 5 hours, stirring the eggplants now and then. Have your jars and lids dry, clean, and sterilized. Pack the vegetable mixture into the jars, cover with the lids, and process: 750 ml jars for 20 minutes in a pot of boiling water. Seal right away, turn upside down, and wrap up until fully cooled. This makes two 750 g jars. Store in a cool place. On a cold winter day, these eggplants will really hit the spot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground coriander - 25  kcal/100g

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