He from eggplant in korean

3 servings
1 hour 30 min

How do you make He out of eggplant in Korean? Prepare everything you need to cook.

First of all, let's deal with eggplant. Cut them into small bars about one centimeter wide, and you can make any length at will.

Pour one tablespoon of salt into a cup of aubergines, pour cold water so that it completely covers the blue ones and leave them for twenty minutes. This is necessary primarily so that during further frying, the eggplant absorbs less oil, plus salt water will stretch all the bitterness from the fruits.

After soaking, drain the water, and lightly squeeze the aubergines with your hands. Peel the carrots, onions and garlic. Cut the stalk off the peppers and then remove the seeds. Rinse all vegetables under running water.

Heat the vegetable oil in a frying pan. Fry the bars in it. Do not forget to stir continuously so that the eggplant is cooked evenly. You should cook until the moment when ruddy, mouth-watering sides appear on the blue. It took me about five minutes. Be careful, there can be heavy splashes of hot oil at the time of frying, so I'd recommend using a high-edged pan.

If you don't have a large frying pan, then fry the bluish ones in portions for convenience. Put the aubergines on dry wipes to get rid of excess fat. At this time, prepare the rest of the components.

Cut the bell peppers into thin strips. For the brightness and beauty of the finished He, use fruits of different colors whenever possible.

Chop the carrots on a grater for Korean carrots, and make the onions as thin half-rings as possible. Send the carrots and onions to a salad bowl with bell peppers.

Next comes a line of garlic and chilli. It is best to grate them on a fine grater, but if desired, you can cut them finely by hand.

Add finely chopped greens to all the ingredients. Parsley or cilantro is fine for lettuce. I added parsley, as not everyone in the family recognizes cilantro.

The finishing touches, aubergines and spices remained. Send the blue ones to a salad bowl, then add sugar, soy sauce and vinegar. If you have ground coriander at hand, then use it for salad too, it gives a special taste and zest to the finished He. I added some more coarse chilli and a pinch of allspice.

Mix the salad thoroughly, taste it. If you lack salt, sugar or vinegar, then add a slightly missing component, constantly trying He until you have the perfect combination. Put the finished salad in the refrigerator for at least an hour to insist. The longer the salad lasts, the tastier and brighter it will become.

Sprinkle the ready-made eggplant dish with sesame seeds if desired. You can serve to the table!