Korean eggplant appetizer

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Korean eggplant appetizer

Eggplant is a favorite food for many of us, I am not an exception, therefore I offer an original Korean eggplant appetizer. Fans of spicy will appreciate this dish: prepared according to the recipe of Emma's well-known grandmother. Korean eggplant is a very tasty and mouth-watering appetizer, which is prepared quickly and easily, suitable for both a festive and everyday table. The taste of the dish is simply unique, and already from its one aroma just drools.

Ingredients:

  • young eggplants - 1 kilogram;
  • soy sauce - one and a half tablespoons;
  • salt - one and a half teaspoons;
  • garlic - 3 cloves;
  • vegetable oil - 100 milliliters;
  • onions - 2 pieces;
  • ground red hot pepper - half a teaspoon;
  • ground black pepper - half a teaspoon.

Korean eggplant appetizer. Step by step recipe

  1. First of all, prepare the eggplants: they need to be washed, cut the skin and cut into cubes with a thickness of 1.5 centimeters.
  2. I take young eggplants: overripe ones have much more bitterness, which can ruin the taste of the dish.
  3. Put chopped eggplant in a separate bowl, salt with one teaspoon of salt, mix well and set aside for twenty minutes.
  4. So that the eggplants are not bitter, they must be salted and left for a certain time: they will let the juice go, all the bitterness will come out. After that, you can safely continue to cook eggplant according to the recipe.
  5. It is better to mix salted eggplant by hand, so that the salt is evenly distributed.
  6. Prepare the onion: peel, wash and cut into strips or half rings.
  7. We take garlic, peel and chop with a knife, a fine grater or a garlic squeezer.
  8. Next, take a pan with a thick bottom, pour vegetable oil, heat, pour the chopped onion and, stirring occasionally, fry the onion until soft.
  9. While the onion is fried, we wash the eggplants in cold water, put them in a colander and squeeze them slightly so that excess fluid flows out.
  10. When the excess liquid drains from the eggplant, put them in a pan with onions, and mix everything thoroughly. Fry all ingredients until soft and remove from heat.
  11. You can add carrots, bell peppers, coriander and sesame to eggplant: all this is a matter of your taste. Eggplant can serve as the basis, and you can already add your favorite ingredients to them.
  12. When the eggplant with onion is fried until soft, add soy sauce, red hot ground pepper, black ground pepper, half a teaspoon of salt and chopped garlic. All products mix very well.
  13. When all the ingredients are mixed, you need to give them time to cool and insist.
  14. I try to cook in the evening, and when the dish cools down, I leave to insist in the refrigerator for the night. The longer the vegetables are soaked in the marinade, the tastier and richer the taste.
  15. Before serving, an eggplant appetizer can be decorated with greens.

Korean-style eggplant appetizer is ready: it is especially tasty when it is well saturated with marinade, and the aroma is just wonderful. This appetizer is an excellent proof that the usual ingredients can be prepared in an original way and give a taste of piquancy. The only nuance of this dish is that it must be prepared in advance so that it is infused. On the site "I like to cook" there are many options for eggplant dishes.

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