Heh from eggplants in Korean

Of all the variety of Asian salads, Heh from eggplants in Korean stands out. After all, in addition to the spicy-sweet marinade, the blue ones themselves have a sour-spicy taste, which gives the whole set of vegetables that make up Heh, an exclusive, very attractive and unlike anything else taste.

Cooking time: 150 minutes.

Servings: 6.

Calories: 97.

Ingredients

• young eggplant - 400 g;
• onion - 150 g;
• sweet pepper - 300 g;
• carrots - 100 g;
• young garlic - 3-4 cloves (you can take 2-3 cloves of the old one);
• chili pepper (frozen or fresh) - 1/3 pcs;
• coriander - 1 teaspoon;
• black pepper - 1/3 tsp;
• sesame - 20 g;
• wine vinegar (or apple) - 50 ml;
• soy sauce - 40 ml;
• natural honey - 40 g;
• vegetable oil for frying - 40 ml + 30 ml for salad dressing;
• mix of greens - a large bunch;
• salt for sprinkling eggplant - 1 tbsp.

Cooking

1. Prepare the ingredients for making Heh from eggplants in Korean.

2. If the eggplant is elongated, cut it into 3 parts, and short specimens - into two.

3. Then divide each part into sticks, about 1 cm thick (preferably, each segment should have peel on one side). If the middle of the fruit is soft and contains a lot of seeds - cut it out, it will not be needed.

4. Fold the sticks in a colander, sprinkle with salt.

5. After mixing, cover the blank with a plate and press down with a light load. In this position, the eggplants should stand for at least an hour. So they will release excess moisture, go away, if there is, bitterness. In addition, when frying, the eggplants will absorb less oil.

6. During this time, cut the bell pepper into a long straw.

7. Grate the carrot on a Korean grater in long strips.

8. Chop the onion into thin arrows.

9. Finely chop the frozen / fresh chili pepper and garlic.

10. Chop the mix of greens (parsley, dill).

11. After the specified time, the eggplants will release juice. Squeeze them.

12. Transfer to a paper towel.

13. Blot the top with another sheet.

14. Heat the oil well in a skillet. Put 1 layer of eggplants. Fry them over high heat until half cooked, turning a couple of times.

15. Transfer the browned sticks to a deep salad bowl.

16. In the same skillet, fry the coriander, black pepper.

17. After a minute, add the onion, chili pepper to them. Fry everything until the onion is slightly soft (about 1 min.).

18. Add the contents of the skillet to the salad bowl.

19. Also put the colored pepper, garlic here.

20. Next - carrots and green mix.

21. Be sure to fry the sesame seeds (one and a half minutes) - this will give Heh a nutty flavor.

22. Transfer it to the total mass.

23. Separately mix honey, soy sauce, vinegar - so that the liquid becomes homogeneous.

24. Add the marinade to the salad, then some more vegetable oil.

25. Mix well all the ingredients together. Press them with a spoon, cover with a plate and put in the refrigerator for soaking.

26. At least in an hour Heh from eggplants in Korean style will be ready. And the longer the salad stays in the marinade, the tastier it will become. The ideal combination of vegetables and spices makes this dish desirable with both meat and potatoes. Try it, bon appetit!