Korean Vegetable Salad, Recipe With Photo

Ingredients

Eggplant - 1 pc;

Tomatoes - 2 pcs;

Bulb onions - 0.5 pcs;

Garlic - 2 cloves;

Sweet red pepper - 1 pc;

Cayenne pepper - a pinch;

Ground coriander - 1 tsp;

Soy sauce - 1 tbsp;

Salt to taste;

Cilantro - 1 bunch;

Any greens - to taste.

• 84 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

For fans of Korean or Chinese cuisines, I want to offer this eggplant recipe. Everything is simple and quick, but in the end we will get a delicious salad. Of course, a lot of pepper and garlic are added to this salad. Therefore, adjust their number yourself.

The salad is delicious both warm and cold.

For cooking we need: eggplant, sweet peppers, tomatoes, onions, garlic, soy sauce, herbs: cilantro, basil, dill, parsley: you can do everything at once and you can have one thing that you like, cayenne pepper, coriander ground.

My eggplants. Without peeling, cut into strips. Fill with water and sprinkle with salt: this will leave the bitterness. Let's put it aside. If you are sure that the eggplants are not bitter, skip this point.

Cut the onion into half rings, fry. Add tomatoes cut into cubes or also in half rings. We will also send pepper cut into strips there. Fry.

Wash the eggplants, drain the water, squeeze. We spread them to the fried vegetables. Fry, stirring occasionally, over low heat until cooked eggplant for about 7-10 minutes.

We turn off the gas. Season with salt, add soy sauce, coriander and cayenne pepper. Let's add some chopped greens. Mix everything well. Let it brew for 10 minutes under the lid.

Salad ready. Sprinkle with sesame seeds when serving.

Enjoy your meal!