Heh eggplant

Heh eggplant

Of all the variety of Asian salads, Eggplant Hye stands out. After all, in addition to the spicy-sweet marinade, the eggplants themselves also have a sour-spicy taste, which gives the entire set of vegetables that make up Xe an exclusive, very attractive and unlike anything 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.

Ingredients for cooking eggplant hye - photo step 1

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

sliced ​​eggplant - photo step 2

3. Then divide each part into sticks, about 1 centimeter thick (it is desirable that each segment has a 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.

sliced ​​eggplant - photo step 3

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

cooking eggplant hye in Korean - photo step 4

5. After mixing, cover the workpiece with a plate and press down with a light weight. In this position, the eggplant should stand for at least an hour. So excess moisture will come out of them, bitterness will go away, if any. In addition, eggplant will absorb less oil when fried.

cooking eggplant hye in Korean - photo step 5

6. During this time, cut the Bulgarian colored pepper into elongated strips.

chopped bell pepper - photo step 6

7. Long strips grate carrots in Korean.

grated carrot - photo step 7

8. Chop the onion with thin arrows.

chopped onion - photo step 8

9. Finely chop frozen/fresh chili and garlic.

cooking eggplant hye in Korean - photo step 9

10. Grind a mix of greens (parsley, dill).

chopped dill and parsley - photo step 10

11. After the specified time, the eggplant will release juice. Squeeze out the eggplant.

cooking hee from eggplant in Korean - photo step 11

12. Transfer to a paper towel.

cooking hee from eggplant in Korean - photo step 12

13. From above, blot with another sheet.

cooking hee from eggplant in Korean - photo step 13

14. Heat the oil well in a frying pan. Lay out 1 layer of eggplant. Fry them over high heat until half cooked, turning over a couple of times.

cooking hee from eggplant in Korean - photo step 14

15. Transfer the ruddy eggplants to a deep salad bowl.

cooking hee from eggplant in Korean - photo step 15

16. Fry the coriander and black pepper in the same pan.

cooking hee from eggplant in Korean - photo step 16

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

cooking hee from eggplant in Korean - photo step 17

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

cooking hee from eggplant in Korean - photo step 18

19. Put colored peppers and garlic here.

cooking hee from eggplant in Korean - photo step 19

20. Next - carrots and green mix.

cooking hee from eggplant in Korean - photo step 20

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

sesame in a pan - photo step 21

22. Transfer it to the total mass.

cooking hee from eggplant in Korean - photo step 22

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

cooking eggplant hye - photo step 23

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

cooking eggplant hye in Korean - photo step 24

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

Heh eggplant

26. At least an hour later, the eggplant Hee will be ready. And the longer the salad stays in the marinade, the tastier it will become. The perfect combination of vegetables and spices make this dish desirable with both meat and potatoes. Try it, bon appetit!

Heh eggplant