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Korean-Style Stuffed Eggplant

Add a bold, tangy appetizer to your party spread! The moment a get-together is on the calendar, the cook starts racking their brain for something that'll wow the guests. My suggestion: Korean-style stuffed eggplant. Everyone's sure to love it, and for some folks it'll be a whole new discovery!

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Eggplant stuffed in Korean
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Eggplant stuffed in Korean
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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 9 % 2 g
Fats 41 % 9 g
Carbohydrates 50 % 11 g
111 kcal
GI: 100 / 0 / 0
    1. First, make the Korean-style carrots:
    • Peel the carrots and shred them on a julienne (Korean-carrot) grater.
    • Peel the onion and cut it into half-moons.
    • Fry the onion in the vegetable oil until it turns deeply browned, almost black.
    • Meanwhile, sprinkle the coriander and MSG over the carrots along with the salt and ground black pepper, pour in the soy sauce, and toss to combine.
    • Peel the garlic, grate it fine (or press it), and stir it into the carrots.
    • Lift the spent onion out of the oil and pour the hot oil over the carrots. Mix well and chill in the refrigerator to let the flavors settle.
    1. Rinse the eggplants and trim off the stem and the tip at the other end. Cut each one in half, then make a deep crosswise slit (but don't cut all the way through!). Drop the prepared eggplants into boiling salted water (add the vinegar to the water as well) and boil for exactly 15 minutes.
    1. Arrange the eggplants on a platter and stuff them with the Korean carrots. Let them rest in the refrigerator for about 2 hours—during that time the carrots soak the eggplant in their juices and make it even tastier and juicier.
  • Garnish the appetizer with walnuts and sprigs of parsley.
  • Serve and enjoy!

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

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Soy sauce - 51  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
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Sodium Glutamate - 110  kcal/100g

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