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Eggplant with carrots in Korean

Korean-Style Eggplant with Carrots

Spicy, zesty, juicy — made for a holiday table! Korean-style eggplant with carrots is a great appetizer for any day and for celebrations. As it sits, the vegetables soak up all the flavors of the seasonings, spices, and garlic, turning fragrant and downright delicious!

katushafin

Recipe author

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Composition / ingredients

Servings:

Eggplants

Carrot

Onion (small)

Garlic

Korean-carrot seasoning (Korean-carrot spice blend)

Vegetable oil

Vinegar (6%)

0.5

Salt

Ground black pepper

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

55 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Korean-style eggplant? Gather your ingredients. Choose smaller vegetables — the amount of seasoning is sized for that. Cilantro works well in place of parsley if you like it.
Step 2:

Wash and dry the eggplants well. Trim the ends and cut them into medium pieces — not too small, or they'll go mushy when cooked. Put the eggplant in a bowl, sprinkle with a few pinches of salt, and cover with boiling water. This draws out the bitterness these vegetables often have.
Step 3:

Then drain the eggplant and rinse it.
Step 4:

Put the eggplant in a pot, cover with water, and cook over low heat. Once it boils, cook for 5-8 minutes — no longer, or it can go soft and lose its shape.
Step 5:

Drain the eggplant in a colander and leave it until all the liquid runs off.
Step 6:

Peel the carrot and grate it on a Korean-carrot grater.
Step 7:

Peel the onion and cut it into a small dice.
Step 8:

Peel the garlic and crush it with the flat of a knife blade, or press it. We're not big garlic fans, so I add it in large pieces and remove them later — they have time to give up all their flavor.
Step 9:

Set a skillet over medium heat and add the oil. Heat it well, then add the carrot, onion, and garlic. Add the Korean-carrot seasoning and black pepper — no salt, since the seasoning already contains it. Stir everything together.
Step 10:

Sauté the vegetables for a minute, no more — they should stay crisp.
Step 11:

Put the eggplant and the sautéed vegetables in a bowl — I removed the garlic. Add the chopped parsley and the vinegar.
Step 12:

Toss the salad and be sure to taste for salt, adding more if needed. Refrigerate it for at least an hour so the flavors develop. Serve chilled.

I love Korean-style carrots, and this was my first time trying eggplant this way. Spicy, aromatic, delicious!
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
To keep your eyes from stinging while you cut onions, rinse both the onion and the knife with cold water. And your cutting board won't pick up the onion smell if you rub it with a piece of lemon first.
Since everyone's threshold for salty, sweet, bitter, sharp, sour, and spicy is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).