Korean style eggplant

Korean style eggplant

Category: Blanks

Kitchen: korean

Ingredients
eggplant	2 Kg
large onions	3 pcs.
large carrots	3 pcs.
red bell pepper	500 g
garlic	1 goal
parsley (or cilantro)	1 bundle
9% vinegar	100 ml
salt	1 tbsp. l.
sugar	2 tbsp. l.
sunflower oil	100 ml
bitter pepper	1 / 2- 1 pc.

Cooking method

• Maybe not quite in Korean, but a friend shared this recipe with me. I have been preparing such a salad in the fall for more than one year, but as soon as I fill up I close it for the winter.
• Boil eggplants in salted water, readiness to determine with a wooden toothpick. If pierced freely, then ready. The main thing is not to digest! Remove from water, let cool and cut into cubes.
• Chop the onion, pepper into thin strips, grate the carrots on a coarse grater or for Korean carrots. Chop the garlic and parsley.
• Mix everything, add salt, sugar, vinegar, oil. Tamp well in a saucepan or jar and refrigerate for storage. After 2 hours, you can already try.
• I put such a salad in jars, sterilized and closed for the winter. Half-liter cans were sterilized for 20 minutes. Very tasty both fresh and sealed!
• Here I gave the recipe from the original source. I prepared it with minor digressions, maybe someone will be interested in my version.
• I poured the onion with boiling water for 2-3 minutes, and then poured it off, so that the onion aroma did not interrupt all the tastes and smells.
• I peel boiled eggplants before slicing, so it turns out tastier and more tender. The skin of boiled eggplant is removed very easily. I replaced parsley with cilantro, I like it more with eggplant. I took sunflower oil with the smell of seeds, it tastes better and I pour it more, 150ml. I add less garlic, half a head. I also added 1h. l. seasonings for carrots in Korean.
• The salad is tasty, juicy and aromatic!

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I bought eggplants, decided to do something with them, and just in time I got your recipe. Question: after the blue ones have been boiled, when they cool down, you need to put them under pressure to drain, or you can cut them almost immediately.

Dear Elenka 69 THANK YOU for the recipe. Elenushka, the little blue ones were bought for another recipe, but I couldn't get past this recipe - I just chopped it up, mixed everything and I already love him. Here I am with the report. The only addition - finely chopped a whole bitter pepper. Delicious!

[NataBryl]

NataBryl, you don't need to put the blue ones under oppression. Cut immediately, you can remove the skin. In not quite young blue ones, it is like cellophane. (If it were necessary to put under oppression, I would of course write about it)
Enjoy your meal!
Gaby, I'm glad that you liked it, it's nice that the tastes coincide!
Indeed, it is delicious, yesterday I tasted it right away, without waiting for standing
And today I closed it in 2 half-liter jars of such a salad.

This is how the salad looks sterilized (I increased the sterilization time to 30 minutes, just in case)

[Elenka69]

Elenka69 I came to say thank you for the wonderful salad. In its raw form, what I left was already crushed. The husband said that it was possible to leave more for eating right away !!!
This is how it looks pasteurized to me.



My additions. I took colored bell pepper instead of one red one.
And next time you need to take more eggplant. Something I don't have as many of them as you.
If anyone is going to do it, please note that the eggplant boils very quickly. I overcooked them a little.

[Husky]

Husky, thanks for the tip! Eat to your health!
I take vegetables arbitrarily (almost), approximately to the rate given in the recipe, the main thing is that I like the taste of salt-vinegar when cooking.
And you have beautiful jars!

I have not prepared this salad yet, but I have now begun to cook eggplants in a multicooker steamer. I cut them in half, put them on the edge in a basket and STEAM FOR 15 minutes. Very convenient, not overcooked.

husky, to me you can on "you".

[Elenka69]

Elenka69 , and I did not guess to boil the eggplant for a couple! eh, very little experience !!! Thanks for the tip !!

[husky]

eh, very little experience !!!

husky
Yes, my identity is not rich. Everyone here tried J. Oliver's eggplant salad, where the eggplants are steamed. Since it is very hot now and there is no way to bake them in the oven, I began to steam them for salads and fresh eggplant caviar.
The boiled ones are more watery, but they are drier when steamed. And salt (the one in the cooking water) can be added to taste to this salad.

[Elenka69]

Elenka69, and according to the recipe they need to be steamed for 10 minutes. I did it three times. The first time without trying it, I just looked with my eye - it seemed a little and I added time, as a result I digested. Then I did it for 10 minutes and I liked everything. But my eggplants were young. What did you do with? Maybe "adult" eggplants need to be steamed longer?

[lega]

lega... I pack the eggplants tightly. 1 kg will interfere with the MV large basket. Therefore, I cook for 15 minutes, and if I put it in "boats", then - 10 minutes. Actually, you can't tell the exact time here, I open the lid (after 10 minutes) and try it with a knife. Sometimes I turn off a couple of minutes earlier.

Made eggplant now, very tasty

Flax, and sterilize when they stand for two hours?

[Lenok]

Lenok, you can immediately unfold and sterilize.

but tell me, hostesses, is it possible to replace synthetic. natural vinegar, wine or apple cider?

but tell me, hostesses, is it possible to replace synthetic. natural vinegar, wine or apple cider?

Sure you may! Based on the fact that vinegar is usually 6% (apple and wine) - increase the amount of vinegar by 1.5 times.

Yelenka, thanks for the answer. I tried it, it turned out very tasty !!!!

[Iman]

Iman, glad you liked!

[Elenka69]

Elenka69

I bought two servings of vegetables today, I will indulge tomorrow

I have almost no Toko 500 g cans left ... I'm afraid not enough.
Can you roughly estimate how many half-liter and how many liter cans per double serving? And how long does it take to sterilize liter cans?

[Zest]

Zest, I will not say how many jars. Today I myself made this salad for 3 kg of blue ones (i.e. 1.5 servings). But judging by the volume of about 5 liters of the mixture, but it will still settle - the vegetables are raw.
I can assume that about 3 liters per serving.
Do not worry if there are not enough jars - so eat.
I, too, have tension with the container, I put the salad in the refrigerator, and tomorrow I will close the jars.
I would sterilize 1 liter cans for about 50 minutes. And then I wrap it up to prolong sterilization.

[Elenka69]

Elenka69

Do you say 50 minutes? .. So I write it down
Yeah, I myself, without fail, also wrap it up almost to complete cooling.
Why did she put the donkey in the refrigerator so that she didn't have time to finish it today? And then I wondered - should I immediately close the banks or also let them stand?

[Zest]

Zest, I'm TIRED today already !!! If I do more with him now, I will hate him. > :( And he will only marinate overnight and infuse, it will not be worse.

understand there is))

Take care of yourself, do not lead to complete depletion
So, tomorrow I will look at the circumstances ... how it will turn out, either immediately, or not ... Since the author says it won't get any worse, it means that it is so

[Zest]

Thank you, Zest!
Good luck to you!

[Elenka69]

Well, Elenka69your eye is a diamond

From a double portion of vegetables, exactly 11 half-liter jars turned out, plus a little more for a sample for dinner.

I have, Mabut, a misconception about "big". Well, there's "big onion, big carrot." Somehow the eggplant turned out to be smaller in relation to other vegetables.

So, I warn those who, like me, suffer from the gigantomania of the "Big" - in my opinion, it is necessary to take the "average"

And it tasted very, very much, I tried it on the way, not even pickled, in order to touch up with salt-vinegar, if anything

Thank you

[Zest]

Zest, thanks for the tip and "+"!
And so it is, there are fewer eggplants, also because they are boiled, so there are fewer of them. By the way, I got 4 liters as I thought.
I did what I tried correctly, I also slightly adjusted the salad to my taste. :

Zest, try to close the pepper Pickled peppers in sweet and sour marinade I know you'll like it. Very tasty, you can close any quantity (if there is a shortage of containers) and use in winter not only as a snack, but also in salads.

[Zest]

Zest, try to close the pepper Pickled peppers in sweet and sour marinade I know you'll like it.

Fuck you, yeah? I gave myself an "honest pioneer" this year that I would not close anything. And it somehow went and went so imperceptibly. As a result ... I have no half-liter cans left at all, there are still a few liter cans, but 3-liter cans are heaps. Oh, right now, as soon as you throw me something for large volumes, I won't get out until winter

And that your pepper really doesn't need to be sterilized? I already remember how many liter cans I counted today

[Zest,]

And what, that pepper of yours really doesn't need to be sterilized?

Zest, no need to sterilize! You can close at least how many jars, in the sense that it does not tie the recipe to the quantity. I boil the marinade for half a portion, if I close a little pepper, you can add it if not enough. By the way, this year has not been closed since last year. It is worth it! And I, too, have almost no small cans, but large ones are enough.
We have more than one pantry for two for an hour with you ?!

Lenochka, thanks for the recipe! Delicious! Today I made half a portion, it turned out (after I tried it) one jar of 600g and for my husband's dinner to taste! If I buy eggplants, I will definitely do more!

[Irina]

Irina, for health, may it be tasty for you in winter too!
Thanks for your feedback!

There was a question about sterilization ... I have never sterilized preservation and I always picked up recipes so that "without" ..., so I don’t understand THIS process ... Is it possible to use the oven in this recipe? In other recipes, where the oven was involved, the jars contained brine or marinade, in short, a lot of liquid ... And if you can stick the jars into the oven, then how long will they "live" there?

[LenaV07]

LenaV07
I have never sterilized in the oven, can someone help you.
I suppose that the countdown should be from the moment it boils in the jar.

[Elenka69]

Elenka69
And what will boil in the jar? I stumbled over this ...

I believe that the sterilization time in the oven should not differ from the sterilization time in a pot of water. If you put cans in a cold oven, then first we wait until it heats up, and then we time it. I give my oven 5-7 minutes to warm up, and I keep track of the time. 05, l cans - 10-12 minutes, liter -15

[Elenka69]

Elenka69
What will boil in the jar? I stumbled over this ...

Fresh vegetables give a little juice, so watch it.

[Irina_hel]

Irina_hel
Elenka69
Girls, thank you very much for your help!

[LenaV07]

LenaV07, not yet. Cook. tell us later what happens.

[LenaV07]

LenaV07, not yet. Cook. tell us later what happens.

Well yes! Next year, I will definitely know if the oven is suitable for this recipe. I mean, are not the banks going to "bomb" ...

So my salad is singing.


Prepared for food from what was in the refrigerator. Now I'm waiting for 2 hours so that I can eat, and I swallow my saliva, as I've already tried salt and sugar. Yummy!
Elenka 69, thanks for the recipe.
It is a pity that there is no time to go to the market for eggplants, pepper, to make for the winter.
My eggplants were very young, I made a couple of Panasonic MVs, but 10 minutes IMHO is too much, you can reduce it.
Girls, and no one tried to sterilize in the microwave?
This year I was digesting cherry jam (pitted). It seemed to me that it was about to ferment.
I put a liter jar of jam (without a lid) on a plate and put everything in the microwave for 3 + 3 minutes. Gorgeous! Everything was boiling, a little splashed into the plate. But no burning, running away, etc.While standing without problems, and I'm watching. For the future, I will do this only.
Maybe this option will pass with sterilization?

[Lyi]

Lyi, eat to your health! Hope you like it.

It would seem that you won’t surprise anyone with eggplants, but this salad is something. Everyone who tried it was delighted and asked for a recipe
Today, while I was distracted at work, I look at 4 missed calls from my son, since he calls extremely rarely, I was seriously scared if something had happened ... But it turned out that he urgently needed a salad recipe
Thanks to the author

[Nataly_rz]

Nataly_rz, thanks for your feedback and rating!
I am very pleased that you liked it!

Thank you for the recipe, today I made it for trial, just super! rolled up 4 half-liter jars and still have food left ... This is what you need for spicy lovers. Eggplants will "fall" in price, I'll roll up another 20 cans for my beloved

[cicass]

cicass, good luck! Glad you liked!
The main thing is not to miss the moment when the price is not high for eggplants and there are no seeds in them yet, I often miss.

Tell me, do you have to roll up the jars or can you store them in jars with screw caps?

Can be stored in a jar in a chill-nik and eaten until it ends.
Or you can close it in jars with screw caps for the winter.
To do this, sterilization must be observed: wash the jars well, boil the lids and sterilize the jars with salad, and then tighten the lids.

Made, today is the first salad! Oh, and the smells in the kitchen MMMMMMMMMM, I sit and wait for these 2 hours to pass. Thanks a lot to the author! URL =[/ UR

[ludok01]

ludok01, to your health and bon appetit! I hope you enjoy the taste too!
It's a pity the photo did not open for me.

[Elenka 69]

Elenka 69, the second year I make this salad. Really like.
But this year, due to the lack of space in the refrigerators, we had to take some of the cans rolled up under iron lids to the basement.
And now my heart is bleeding, they started to explode in my basement.
I cannot agree with this, I will experiment, in return I will make new ones. Those that stand in the refrigerator stand as fresh "cucumbers", no one and nothing is going to explode.
Can you please tell me if something needs to be changed in the recipe so that they can safely withstand the rise in temperature and can be stored in the basement?
I have a feeling that there is not enough liquid, as a result, it is impossible to fill the jar so that there is no air left there.
Delicious salad, experiments are needed to adapt it to the basement.
I am waiting for your opinions and advice.

[Lyi]

Lyi, very sorry. that the salad did not stand. And maybe it's for the best that they exploded.
I still have last year's 1L jars in the pantry on the balcony, and there are so many in the summer before 35 and stand ..

I can assume that perhaps the salad is not sterilized enough.
Don't remember sk. minutes you sterilized?
I sterilize from the moment water boils 0.5l - 30-35min, 1l - 40-50min. and all the time I make sure that the boil is persistent.

As for the water, you may be right, maybe the vegetables were a little dry. I think that nothing terrible will happen if you add a little boiled water.
I recently ran into this problem. I sprinkled eggplants according to the recipe from our forum, and there was no liquid in the eggplants at all - I added a little water and everything is OK!