Kitchens of the world Food calories Cookery Books Kitchen goods

Korean eggplant salad

Cooking recipes / Top Picks / Salads

4 servings
35 min

Eggplant - 250 gr, Bell pepper - 150 gr, Carrots - 1 pc., Onions - 50 g, Salt - 0.5 tsp, Olive oil - 2 tsp, Greens - 1 tbsp, Soy sauce - 1 tsp, Olive oil - 1.5 tbsp, Sugar - 1 tea, Garlic - 2 teeth, Lemon juice - 0.5 tea liters, Kinza, coriander - 0.5 tea liters, Sesame - 1 table.

How to make an eggplant salad in Korean? Wash the eggplant, cut it into straws and remove the bitterness. This can be done by withstanding them for some time in salt water, or by salting the pieces, and then washing them quickly, but very high quality in cold water.

Then, drying the straws in a convenient way, fry it in oil over a medium heat. It will take about five minutes.

In the meantime, the eggplant is fried, cut the onions (better red or white).

Then tackle the peeled and washed peppers. As you remember, our format is straw. Chop the pepper a little thinner than aubergine.

Similarly, thinly chop the peeled and washed carrots. You can do this with a knife, and with a special device for cutting vegetables in Korean.

Let's start making the sauce. Peel the garlic. Wash. Dry and finely chop.

Grind the coriander seeds in a convenient way and combine all the components for the sauce.

Cut the greens smaller.

That's all. You can put all the vegetables in a comfortable dish. And then trim that beauty with sauce. Stir everything and send to the refrigerator. How long? It's up to you. If you are very unbearable, give him at least an hour to brew!

Don't forget to trim the salad with sesame before serving!