A juicy dish with a piquant taste - Korean style eggplant, you can serve not only on weekdays, but also on a holiday. The main thing is to let it brew and soak in the garlic aroma in the refrigerator.
Cooking description:
It takes about 15 minutes to prepare the dish, but then it will need to be left in the refrigerator for at least 1 hour. If you wish, you can skip the step with removing bitterness from eggplants, since many vegetables no longer contain it, but if you have free time, then it is best to steam the slices so that it does not spoil the whole dish with its taste.
Purpose: For lunch / For dinner / For a banquet table / Inexpensive
Main ingredient: Vegetables / Eggplant / Carrot
Dish: Snacks
Cuisine geography: Korean / Asian
Ingredients:
- Eggplant - 1-2 Pieces
- Carrots - 1 Piece
- Garlic - 3 Cloves
- Onions - 0.5 Pieces
- Korean Carrot Seasoning - 1 Teaspoon
- Vegetable oil - 1 tbsp. the spoon
- Vinegar 6% - 0.5 Teaspoons
- Salt - 2 Pinches
- Ground black pepper - 2 Pinches
- Parsley - 0.25 Bunch
Servings: 1-2
How to cook "Korean style eggplant with carrots"
Prepare the indicated ingredients. Rinse the eggplants in water, cut into cubes and pour the slices into a deep bowl. Pour in salt and cover with boiling water, leaving for 10 minutes - this way the bitterness for which this vegetable is famous will be removed from the slices. After that, rinse the slices and pour into a saucepan, ladle, cauldron. Pour in warm water and boil for 5-8 minutes on medium heat. The slices should be soft, but should not lose their shape. Turn off the heat and place the eggplant slices in a colander to remove excess liquid. During this time, peel and rinse the carrots and onions. Chop the carrots into a Korean style carrot grater and the onions into small cubes. Peel and rinse the garlic cloves. Heat a skillet with vegetable oil, reduce heat to medium. Place the carrot and onion slices on the bottom of the container,Press the cloves of garlic and sprinkle in the Korean carrot seasoning, ground black pepper. There is no need to add salt - it is contained in the seasoning. Fry everything for exactly 1 minute, stirring. Place the squeezed eggplant slices and fried vegetables in a salad bowl. Rinse parsley or dill, cilantro, chop and add to the container. Lightly add salt if required.
