Korean Eggplant Salad - Recipe With Photo Step By Step

Ingredients

Eggplant - 2 pcs. (350 g)

Bulgarian pepper - 1 pc.

Bulb onions - 1-2 pcs.

Carrots - 1 pc.

Garlic - 2 cloves

Salt - 1 tablespoon

Table vinegar (9%) - 1 tbsp.

Vegetable oil - 2 tbsp.

Greens to taste

Red pepper - to taste

• 90 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

A simple and delicious eggplant and vegetable salad. The pungency can be adjusted to suit your taste.

The longer the salad is infused, the tastier it becomes.

Ingredients for making Korean style eggplant salad.

Eggplant must be cut into strips in advance.

Cover with salt and leave at room temperature for 6-8 hours.

Then squeeze the eggplants and fry in oil.

Cut the carrots into thin strips.

Onions - in thin half rings.

Cut the pepper into strips.

Chop the herbs and garlic.

Combine all vegetables.

Season with pepper, salt a little and add vinegar. Mix.

You can add some vegetable oil. Put the salad in the refrigerator for a few hours.

Korean style eggplant salad is ready. Enjoy your meal.

Other recipes for spicy eggplant salads

Gaji-namul or Korean style eggplant

• Korean style eggplant
• Spicy eggplant salad
• Heh eggplant