Korean style eggplant

For the preparation of delicious salads, small-sized eggplants are selected, and in order to leave the bitterness, the vegetables are pre-cut and salted. Korean style eggplant can be made from oven-baked vegetables. In this article, we will tell you about delicious Korean style eggplant recipes.

How to Cook Korean Eggplant

The first version of the eggplant salad. For cooking, you will need the following products:

• eggplant - 500 g;
• Korean carrots - 100 g;
• sweet bell pepper - 3 pcs.;
• dry cilantro, hot pepper;
• vinegar - 0.5 tsp;
• soy sauce - 1 tbsp. l .;
• garlic - 2 cloves;
• half a bunch of green cilantro;
• vegetable oil - 30 g;
• salt 0.5 teaspoon, sugar 1 teaspoon.

Recipe:

1. The vegetables are washed and cut into 1 cm thick cubes.
2. Then they need to be salted, kneaded and left for 30 minutes.
3. The pepper is cut into large strips.
4. Prepared vegetables are immersed in boiling water for 3-4 minutes, and poured into a colander. The vegetables are washed under running water and squeezed well.
5. The cooled vegetables are mixed with Korean carrots, garlic, vinegar, spices, herbs, sugar are added.
6. Soy sauce and vegetable oil are poured into the prepared salad. Sprinkle sesame seeds on the dish if desired.

Another option for eggplant salad.

The following quantity of products is required:

• eggplant - 4-5 pcs;
• tomato - 0.5 kg;
• one onion;
• bell pepper - 2 pcs;
• 3 cloves of garlic;
• ground and green cilantro, hot peppers;
• vegetable oil - 30 g.

Step-by-step instruction:

1. Eggplants are washed and cut into medium strips, salted and left under oppression for 2 hours.
2. Fry the onions until golden brown, add finely chopped tomatoes.
3. Chop hot peppers, green cilantro and cut the bell pepper into thin strips.
4. Eggplants are washed with water, squeezed well.
5. Add eggplants, bell peppers and hot peppers to the finished onion with tomatoes, fry for 5 minutes, stirring constantly.
6. At the end, add ground and green cilantro and garlic.

The third version of the eggplant salad.

Prepared from:

• eggplant - 4 pcs;
• bell pepper - 2 pcs;
• green onions, dill, cilantro;
• garlic, ground cilantro;
• lemon juice - 3 tsp;
• 1 tsp fried sesame seeds;
• vegetable oil - 30 g.

Recipe:

1. Eggplants and peppers are baked in the oven or grilled.
2. The vegetables are cooled, cut in half rings, and the peppers are cut into large strips.
3. Vegetables are poured with lemon juice, seasoned with spices, chopped herbs, sprinkled with sesame seeds, and at the end the salad is poured with vegetable oil.

Korean eggplant for the winter

You need to stock up on the following products:

• eggplant - 2 kg;
• bell pepper - 0.5 kg;
• carrots - 400 g;
• onions - 200 g;
• garlic - 1 head.

For the marinade you need:

• vegetable oil - 150 ml;
• salt - 10 g;
• sugar - 25 g;
• vinegar 9% - 75 ml;
• black peppercorns - 1 tbsp. l .;
• ground coriander - 1 tsp;
• 150 ml boiling water.

Recipe:

1. Washed eggplants are chopped into small cubes, boiled for 7 minutes. Then the water is drained, the eggplants should cool.
2. Carrots and bell peppers are chopped into narrow strips, the onion is finely chopped, the garlic is chopped.
3. Prepared products are slightly salted, mixed and immersed in the marinade. To prepare the marinade, stir water with salt and sugar, then mix with the rest of the spices.
4. The seasoned vegetables are placed tightly in a sterilized container, slightly pressing down.

The jar should be filled with vegetables as much as possible. A lid is placed on top, the eggplants are sterilized for 25-35 minutes. Cover the finished preservation with a warm blanket.

Pickled eggplant for winter

To prepare for preparation:

• eggplant - 2 kg;
• peeled garlic - 1 cup;
• dill - 1 large bunch;
• bay leaf, 3 leaves for each jar;
• salt, sugar, vinegar.

Cooking steps:

1. Eggplants are washed, the stalks are cut off and boiled for 8-10 minutes.
2. The cooled vegetables are placed in clean jars, along with all the spices.
3. Prepare a brine for which water is boiled, add 2 tbsp for one liter of water. l. salt and 1 tbsp. l. Sahara. Eggplant is poured with hot brine, 2 tbsp is poured on top. l. vinegar 9%, and roll up the lid.
4. In winter, salads are prepared from pickled eggplants, seasoning them with carrots, fried onions, dry and green cilantro.

Stuffed eggplant for the winter

You will need:

• eggplant - 2 kg;
• Korean carrots - 1 kg.

Recipe:

1. Small eggplants are picked up, washed, the stalks are cut off and boiled for 6 minutes.
2. Korean carrots for stuffed eggplant are seasoned sharper, more salt, acetic acid and bitterness must be added to it.
3. Eggplants are not cut lengthwise to the end, put the carrots on one half, and tied with a thread so that the carrots do not fall out.
4. Eggplants are tightly packed in a glass or plastic container, poured with carrot juice, and pressed down with oppression.

The fastest Korean eggplant recipe

Prepared from:

• 4 eggplant;
• 2 tomatoes;
• 4 bell peppers;
• 1 onion;
• 2 cloves of garlic;
• 2 tsp vinegar;
• from spices: hot pepper, ground coriander, dill.

1. Eggplants and bell peppers, cut lengthwise into two halves, and fry in a skillet until half cooked.
2. Onions are chopped and poured with vinegar.
3. The cooled eggplants are cut into large half rings, the pepper is cut into long strips.
4. Thinly chopped tomatoes, pickled onions, garlic, spices, herbs are added to them.

The finished salad is poured with vegetable oil.