Korean style eggplant salad (two versions of one salad)

Category: Cold meals and snacks
Kitchen: korean
Korean style eggplant salad (two versions of one salad)

Ingredients

Eggplant 3 pcs
Bulgarian pepper 3-5 pcs
Carrot 2-3 pcs
Onion 1-2 pcs
Garlic (head) 1 PC
Vegetable oil (for frying)
Vinegar 2 tbsp. l
Ground coriander, red and black pepper. taste
Greens of choice (option)

Cooking method

  • Eggplants for salad must be prepared in advance: cut into cubes (along with the skin) and mix with 1 tbsp. spoon of coarse salt. Place in a container and refrigerate overnight (more is possible).
  • Cut and rub the rest of the vegetables before preparing the salad. Carrots - grated for "Korean carrots", bell peppers - in strips or petals, onions - in thin half rings, garlic can be chopped in any way.
  • First option Only eggplants are fried for the salad. Drain the juice from them, squeeze lightly and fry in oil. *** (see note). Add garlic, onion and all other vegetables to still hot fried eggplants, mix, season with salt, coriander, pepper, vinegar. Add greens. Mix well, let cool first at room temperature, then send to infuse in the refrigerator for 12 hours. The longer it is infused, the better.
  • Second option All vegetables are quick roasted. It is better to fry in a wok over high heat. First - the onion until lightly browned, then the onion is removed, the carrots go to the wok - you just need to steam it slightly in a small amount of oil, 2-3 minutes, stirring constantly. We take out the carrots. The next one to be roasted is bell pepper. Not long, before a slight blush, just to add flavor and aroma to the baked. We take out the pepper. Now lightly fry the garlic, literally half a minute. You can leave 2-3 cloves of garlic for addition raw along with spices. Lastly, fry the eggplant. Here they need to be fried a little longer than other vegetables, but also without leaving, stirring constantly. All fried vegetables can be folded one by one into a deep bowl, in which it will be convenient to knead the salad. Now it remains to fill, with salt vinegar and everything else, mix, let cool and brew for at least 2-3 hours. I usually don't add greens to the second option.
  • Both salad options are good, each in its own way. They look bright and appetizing on the table, they are convenient for the holiday because they can be prepared in advance. The number of vegetables can be anything you want and circumstances. This time I have more carrots.
  • Korean style eggplant salad (two versions of one salad)Korean style eggplant salad (two versions of one salad)

Note

The author of the recipe is Alka with Cook-talk, thank her very much for it! The salad has since become one of our favorite eggplant dishes!
*** Advice from Tai-Taia
Quote: Taia
I recommend to fry the sliced ​​eggplants in small portions quickly, over high heat.

Lerele
Yuliya K, I liked this salad, bookmarked
Yuliya K
Lerele, thank you for your attention to the recipe! I really hope you like it too !!
helenanik
Yulia, thanks for the recipe, everything I love!
Natasha * Chamomile
Yuliya K, I really like the salad according to the first cooking option, I must try the second one too!
True, we have already run out of eggplants, we will have to bookmark and wait until summer!
Yuliya K
Elena, I am very glad that I liked the recipe!
Natasha, yes, at first I also cooked more often in the first way, and now vice versa! I like the second one because it is ready for use faster. Such smells soar during cooking, that homeworkers simply cannot wait for the next day!
Quote: Natasha * Chamomile
we are already out of eggplants
And I have one of the last! Therefore, there are more carrots in the salad. Although this, more carrot version is also very good!
celfh
Oh, how delicious!
Yuliya K
Tatyana, yeah, very tasty!
Irishk @
Yulchik, a wonderful recipe. I love backlash in any form. Just yesterday I bought the last couple of kg from the seller, fermented it. I have been using a similar recipe for a long time, I have the first option. Well, very tasty eggplants are obtained.
Yuliya K
Irisha, well, in your area they may not be the last!
Quote: Irishk @
I love backlash in any form.
And I!
Quote: Irishk @
I have been using a similar recipe for a long time, I have the first option.
Try the second option, it turns out so fragrant !!
Rituslya
What a wonderful salad! I look already!
Oh! Right now, a couple of spoons and slammed. I have more, more, and please, no bread!
Lylyash, thanks for the recipe!
I will definitely cook it.
Irishk @
Thanks Julia, I will try the second option. And the bakliks are still selling, I then snatched my pieces for free 25 scars per kg, already withering and little ones, but for fermentation it’s itself. Now you will need to buy for your recipe
Yuliya K
Ritulchik, thanks for stopping by! Delicious salad in any version, try it !!
Irishk @, you are lucky! We already have vegetables at winter prices!
Quote: Irishk @
Now you will need to buy for your recipe
Of course, especially for him, beautiful eggplants are not at all necessary!
mish
What a deliciousness! And dry eggplants (pre-soaked) do you think?
Yuliya K
mish, Natasha, thank you for your attention to the recipe! Didn't try to make this salad with dried eggplants, although I dry them every year. I think you can do it with them. By the way, on the forum there is an option with dried eggplants. Eggplant preparation can be taken from there.
Korean style eggplant salad (two versions of one salad)Korean style salad of dried eggplant.
(Lana_65)

Taia
Delicious salad! The salad has a peculiar taste, everyone likes it.
I have been cooking for a long time using option 1 (without bell pepper), I make preparations for the winter - I roll it up.
Sorry, Julia, I will allow a small remark from myself: I recommend frying the sliced ​​eggplants in small portions quickly, over high heat.
Recommend!
Yuliya K
Taia, thanks for stopping by! Yes, many people like this salad !!
Quote: Taia
I have been cooking for a long time according to option 1 (without bell pepper)
I like Bulgarian pepper more in the second version, when it tastes already baked.
Quote: Taia
I recommend to fry chopped eggplants in small portions quickly, over high heat.
Thanks for the clarification on frying eggplant! Small portions of roasting will go really faster!

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