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Spicy Korean-style Eggplant He
Out of all the variety of Asian salads, Korean-style eggplant He stands out. In addition to the spicy-sweet marinade, the eggplants themselves have a tangy-spicy taste, which gives the entire vegetable mix in He a unique, very appealing, and incomparable flavor.
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 Korean-style Eggplant He.
2. If the eggplant is long, cut it into 3 parts; for short ones, cut them into two.
3. Then, cut each part into strips, about 1 cm thick (it's best if each piece has skin on one side). If the center is soft and contains many seeds, remove it, as it won't be needed.
4. Place the strips in a colander and sprinkle with salt.
5. After mixing, cover the mixture with a plate and press it down with a light weight. Let it sit for at least an hour to release excess moisture and bitterness. This will also help the eggplant absorb less oil during frying.
6. While waiting, slice the bell pepper into long strips.
7. Grate the carrot using a Korean-style grater.
8. Slice the onion into thin strips.
9. Finely chop the fresh or frozen chili pepper and garlic.
10. Chop the mixed herbs (parsley, dill).
11. After the set time, the eggplant will release juice. Squeeze it out.
12. Transfer the eggplant to a paper towel.
13. Dab the top with another sheet of paper towel.
14. Heat oil in a pan. Place one layer of eggplant in the pan. Fry on high heat until half-cooked, turning a few times.
15. Transfer the golden eggplant strips to a deep salad bowl.
16. In the same pan, fry coriander and black pepper.
17. After a minute, add the onion and chili pepper. Fry until the onion softens slightly (about 1 minute).
18. Add the contents of the pan to the salad bowl.
19. Add the bell pepper and garlic.
20. Next, add the carrot and green herbs.
21. Be sure to fry sesame seeds (for about 1.5 minutes) to give the He an nutty flavor.
22. Add the sesame seeds to the rest of the mixture.
23. In a separate bowl, mix the honey, soy sauce, and vinegar until smooth.
24. Add the marinade to the salad, then pour in some vegetable oil.
25. Mix everything together well. Press down with a spoon, cover with a plate, and refrigerate for marinating.
26. The Korean-style eggplant He will be ready in at least an hour. The longer it marinates, the tastier it becomes. This dish is a great side for meat or potatoes. Enjoy!
