Delicious korean style eggplant salad

Delicious Korean style eggplant salad

Oriental vegetarian dish - delicious Korean-style eggplant salad: incredibly mouth-watering and beautiful. Bright and juicy salad with a unique aroma is an indispensable dish for the daily menu and the festive table: the flight leaves. And although Korean cuisine used to be absolute exotic for us, but everyone loved the carrots and eggplant in Korean - and firmly entered our menu. Indeed, the vegetables traditional for us, prepared in a special Asian way, turn into an amazing piquant appetizer: it seems to be no longer exotic, but classic dishes for our feasts.


  • 4 medium eggplant;
  • one sweet bell pepper;
  • little carrot;
  • one middle onion;
  • 1-2 cloves of garlic;
  • hot pepper - to taste;
  • 0.5 teaspoon of salt for marinade + salt for eggplant;
  • 1 teaspoon with a hill of sugar;
  • parsley or cilantro to taste;
  • 2-3 tablespoons of 9% vinegar;
  • olive oil.

Delicious Korean style eggplant salad. Step by step recipe

  1. My eggplant, remove the tails, cut into two parts (across) and cut into long slices.
  2. We put the eggplants in a colander, sprinkle with a large amount of salt, leave for 30 minutes.
  3. Drain all the eggplant juice, rinse. Wring out hands from the water, blot with a paper towel.
  4. Cut the onion into small cubes in a separate bowl.
  5. Pour olive oil into the pan (you can also use sunflower oil), heat and fry the onion until light golden.
  6. Put the onion from the pan into a bowl.
  7. Pour more olive oil into the pan (a little), heat and fry the eggplants until cooked. If there are a lot of eggplants, fry them in several stages: so that they do not stew, namely they are fried.
  8. Cut the carrots into very thin strips.
  9. Sweet bell pepper cut into strips (not very thin).
  10. Garlic (I have two slices) finely chopped with a knife.
  11. Combine the fried eggplant and onions in a deep bowl, put the carrots, bell peppers, chopped garlic in the hot fried vegetables.
  12. Add the chopped hot pepper there (adjust the amount to your taste), finely chopped parsley or cilantro. Mix everything thoroughly.
  13. Salt, add sugar and vinegar (according to the recipe or to taste). Cover, leave to cool completely at room temperature. Then remove for 3-4 hours in the refrigerator. After this time, the salad is ready.

Korean eggplant salad with carrots turns out to be incomparable, it is especially tasty the next day: it needs to be given time to brew. You can serve as an independent dish, or with potatoes or rice - at your discretion. You can find eggplant dishes for every taste on our website “Very tasty”. Enjoy your meal.

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