Very delicious eggplant salad in korean

Very delicious eggplant salad in Korean

Eastern vegetarian dish is a very delicious eggplant salad in Korean: incredibly mouth-watering and beautiful. Bright and juicy salad with a unique aroma - an indispensable dish for the everyday menu and festive table: goes off. And let the Korean cuisine for us used to be an absolute exotic, but now all carrots and aubergines in Korean became popular - and firmly entered our menu. After all, traditional vegetables for us, cooked in a special Asian way, turn into an amazing savory snack: it's not exotic, but classic dishes for our feasts.



  • 4 medium aubergines;
  • one sweet Bulgarian pepper;
  • a small carrot;
  • one middle head of onions;
  • 1-2 cloves of garlic;
  • hot pepper - to taste;
  • 0.5 teaspoon salt for marinade + salt for eggplant;
  • 1 teaspoon with a glass of sugar;
  • green parsley or coriander - to taste;
  • 2-3 tablespoons of 9% vinegar;
  • olive oil.

Very delicious eggplant salad in Korean. Step-by-step recipe

  1. Eggplants are mine, we remove the tails, cut into two parts (across) and cut into long slices.
  2. Fold the eggplants in a colander, sprinkle with plenty of salt, leave for 30 minutes.
  3. We drain all the juice from the eggplant and wash it. We squeeze hands from the water, we dip it with a paper towel.
  4. Onion cut into small cubes in a separate bowl.
  5. In the frying pan pour olive oil (you can also sunflower), reheat and fry onions until light golden.
  6. Put onion from a frying pan in a bowl.
  7. In the pan, pour more olive oil (a little), reheat and fry the eggplants until cooked. If the eggplant is plentiful, fry them in several ways: that they do not stew, but they are fried.
  8. Carrots cut into very thin straws.
  9. Sweet Bulgarian pepper cut into strips (not very thin).
  10. Garlic (I have two slices) finely chopped with a knife.
  11. Fried aubergines and onions are combined in a deep bowl, in hot fried vegetables we spread carrots, Bulgarian peppers, chopped garlic.
  12. Add the same chopped hot pepper (the amount is adjusted to your taste), finely chopped parsley or cilantro. All carefully mix.
  13. Solim, add sugar and vinegar (according to the recipe or taste). Cover, leave until completely cooled at room temperature. Then we clean for 3-4 hours in the refrigerator. After this time, the salad is ready.

Salad from aubergines in Korean with carrots is simply unmatched, especially tasty it for another day: he needs to give time to brew. You can serve as an independent dish, but you can also with potatoes or rice - at your discretion. Eggplant dishes for every taste can be found on our website "Very tasty". Bon Appetit.

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