However, dozens of great dishes can be prepared from it: both simple and sophisticated.
For example, Korean eggplant salad. It is a spicy, salty snack for lovers of oriental cuisine.
As reported: Fakta.today
According to this recipe, everyone who proudly calls themselves "gourmets" should learn to cook eggplants in Korean.
Korean dishes are surprising and unusual for our humanity. Imagine marinated chicken stomachs called "hee".
Although Korean-style eggplant has no name, it is a very tasty and spicy salad.
Will you take our word for it, or will you try a vegetable snack? We recommend that you make it together.
Ingredients:
600 g eggplants
1 onion
150 g colorful bell peppers
1-2 carrots
4-5 cloves of garlic
0.2 g fresh hot peppers
1 teaspoon coriander
6-8 peppercorns
1 tablespoon sesame seeds
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
80 ml vegetable oil
1 tablespoon salt
4 tablespoons parsley and coriander
Instructions:
Wash the eggplants and cut off their tips.
Cut the eggplants in half and then into quarters. If the eggplants are very large and soft, you can remove the seeds from the center.
Cut the eggplants into strips so that the skin remains on each slice.
Salt the eggplants and mix well.
Place them in a sieve and put the sieve over a bowl.
Drain the eggplants and press down to allow the juice to drain.
Let it sit for 1-2 hours.
Dry the eggplants with a paper towel to remove excess moisture.
Prepare the other vegetables.
Grate the carrot using a Korean carrot grater.
Cut the onion into 4 pieces.
Cut the bell pepper into thick noodles.
Cut the garlic as well.
Finely chop the herbs.
Heat the vegetable oil in a frying pan.
Soak the eggplants again and place them in the pan.
Cook them in a single layer over high heat for 2-3 minutes, stirring occasionally.
Crush the black pepper and coriander in a mortar.
Add the spices and hot red pepper to the hot pan.
Add the onion to the pan and fry for 1 minute.
Add the carrot and mix well. Cook for another 30 seconds.
Place the vegetables in the bowl with the eggplants.
Add garlic, bell pepper, and herbs to the cooked vegetables.
Pour in rice vinegar, soy sauce, and honey.
Slightly toast sesame seeds in the pan and add them to the salad.
Mix well.
Cover the salad with a plate and refrigerate for 2-4 hours.
Serve or put into containers as desired.
You must admit that this appetizer smells incredible! It has slightly sour and sweet tones that cannot be compared to anything else.
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