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Eggplant He Korean Style
Among the variety of Asian salads, Eggplant He Korean Style stands out. Not only does it feature a sweet and spicy marinade, but the eggplants themselves also have a sour-spicy taste, which gives the entire vegetable mix an exclusive, very appealing, and unique flavor.
Caloric content: 97 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- young eggplant - 400 g;
- onion - 150 g;
- sweet bell pepper - 300 g;
- juicy carrot - 100 g;
- young garlic - 3-4 cloves (you can use 2-3 cloves of old garlic);
- chili pepper (frozen or fresh) - 1/3 pod;
- coriander - 1 tsp;
- 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 dressing the salad;
- herbs mix - a large bunch;
- salt for eggplants - 1 tbsp.
Preparation
- Prepare the ingredients for making Eggplant He Korean Style.
- If the eggplant is long, cut it into 3 parts, and short ones into two pieces.
- Then, cut each part into sticks, about 1 cm thick (preferably, each piece should have skin on one side). If the inside of the fruit is soft and contains many seeds, remove it, as it will not be needed.
- Place the sticks in a colander, sprinkle with salt.
- After mixing, cover the mixture with a plate and weigh it down with a light weight. The eggplants should stand in this position for at least an hour. This will draw out excess moisture and bitterness, if present. Additionally, when frying, eggplants will absorb less oil.
- During this time, cut the bell pepper into elongated strips.
- Grate the carrot into long strips using a Korean-style grater.
- Finely chop the onion into thin half-rings.
- Finely chop the frozen/fresh chili pepper and garlic.
- Chop the herbs mix (parsley, dill).
- After the specified time, the eggplants will release juice. Squeeze them out.
- Transfer to a paper towel.
- Pat dry with another sheet on top.
- Heat the oil well in a pan. Lay out 1 layer of eggplants. Fry them over high heat until half-cooked, turning a couple of times.
- Transfer the browned sticks to a deep salad bowl.
- In the same pan, fry the coriander and black pepper.
- After a minute, add the onion and chili pepper. Fry everything until the onion is slightly softened (about 1 min.).
- Add the contents of the pan to the salad bowl.
- Add the bell pepper and garlic here.
- Next, add the carrot and green herbs mix.
- Be sure to fry the sesame (for about one and a half minutes) - this will give the He a nutty taste.
- Transfer it to the general mixture.
- In a separate bowl, mix the honey, soy sauce, and vinegar - to make the liquid homogeneous.
- Add the marinade to the salad, then more vegetable oil.
- Mix all the ingredients well. Pack them down with a spoon, cover with a plate, and refrigerate for marination.
- After at least an hour, Eggplant He Korean Style will be ready. The longer the salad sits in the marinade, the tastier it becomes. The perfect combination of vegetables and spices makes this dish desirable both with meat and with potatoes. Enjoy your meal!
