Eggplant In Korean, Recipe With Photo

Ingredients

Eggplant - 1 pc;

Bulgarian pepper - 1 pc;

Chili pepper - 1/2 pc;

Carrots - 1 pc;

Garlic - 3 cloves;

Parsley - 1 bunch;

Soy sauce - 2 tbsp;

Sesame seeds - 1 tbsp;

Sugar - 1/2 tablespoon;

Salt - 1/2 tsp;

Coriander - 1/2 tsp;

Caraway seeds (ground) - 1/2 tsp;

Wine vinegar - 2 tablespoons;

Olive oil - 2 tablespoons

• 117 kcal
• 10 min.
• 10 min.

Photo of the finished dish

Step by step recipe with photo

Korean style eggplant is a light, spicy and tasty salad or snack! Perfect for dinner or lunch, goes well with meat or fish.

To prepare the salad, we need: eggplant, one whole (or 2 halves of different colors) bell pepper, 1 large carrot, sesame seeds, wine vinegar, soy sauce, olive oil, garlic and spices, herbs.

Cut the eggplants into thin strips using a Korean carrot grater or cut thinly with a knife. Then fry over high heat for 4 minutes.

Cut the bell pepper into thin strips.

Grate carrots for Korean carrots too.

Chop the greens, chili and garlic.

To prepare the marinade, combine vinegar, salt, sugar, soy sauce, olive oil, coriander seeds and ground cumin.

Combine all vegetables, herbs and garlic in a bowl and season with marinade, sesame seeds, mix.

Leave the salad to soak for 5-8 hours. Korean style eggplants are ready.

Enjoy your meal!!