Quick Korean-Style Eggplant
Whip up your own take on a Korean classic! Korean-style eggplant is a tasty, spicy appetizer that's right at home on a holiday spread or an everyday table. Give it a try!
nastja
Recipe author
Quick Korean-Style Eggplant
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 44 %
8 g
Carbohydrates 50 %
9 g
102 kcal
GI:
78
/
0
/
22
- Let's get started: - peel the onion and cut it into half-rings; - in a small bowl, mix the sugar and salt, pour in the vinegar, stir, and microwave for 1 minute (the sugar and salt should dissolve completely); - add the onion to the hot marinade and stir; - wash the eggplant and boil it in salted water for about 7–10 minutes, then cool it and peel off the skin; - cut the eggplant into large cubes, put it in a deep bowl, and add the onion with its marinade and the Korean-style carrots; - mix everything well and let it sit for 15 minutes; - pour the oil into a heatproof cup and microwave it for 1 minute, then add it to the rest; - rinse the cilantro, chop it finely, and add it to the eggplant; - stir in the hot pepper. After 15–20 minutes, the appetizer is ready to serve! Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Eggplant - 24 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Coriander greens - 25 kcal/100g
- White wine vinegar - 14 kcal/100g
- Korean carrots - 134 kcal/100g
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