Recipe for salad from eggplant in Korean style with vegetables and marinade

Eggplant is a vegetable, available at any time of the year. Due to its neutral taste, it is perfectly combined with many ingredients, for example with meat and other vegetables in stews and solyanka. The advantages of eggplant were appreciated not only in Russian cuisine, but also in Korean cuisine. Traditionally, they pickle, make sharp salads, and fry with spices and soy sauce. Recipes how to cook eggplant in Korean, read on in our article. We hope that these not very familiar for us, but delicious dishes will be appreciated by your family and guests. But keep in mind, most Korean salads need to infuse a sufficient amount of time (at least a day), so it's best to do them in advance.

Recipe for salad "Eggplant in Korean" with a photo

This dish can not only be served at a family or festive table, but also prepared for winter in glass jars. For large portions, prepare:

• 2 kg of eggplant of medium size;
• 3 large onions;
• 1 medium bunch of celery or parsley;
• 5-6 garlic cloves;
• 3 sweet red peppers;
• 2/3 cups of any vegetable oil and as much 9% of vinegar;
• 2 tbsp. L. Sahara;
• 1 tbsp. L of salt.

How to cook aubergine in Korean? Very simple and fast enough! Vegetables of medium size should be cut into 4 pieces, put in a pan. Pour all about 3 liters of water, add 6 tablespoons of salt and cook for about 10 minutes. Then pull out, cut into small slices. For marinade finely chop onion and greens, crush or finely chop the garlic, cut the sweet pepper into thin strips. Then mix 150 ml of oil with the same amount of vinegar, add sugar, 1 tablespoon of salt and 3 tbsp. L. Boiled water. Now pour the resulting marinade vegetables, stir well and put in the refrigerator. Eggplant in Korean will be ready in about a day. As already mentioned above, these salads should serve a certain time in the refrigerator before serving. This tasty dish consists only of vegetables, so it has a low calorie content. He can afford even those who follow a diet.

How to cook aubergines, marinated in Korean

This dish has not quite the usual taste for us, because it adds apple cider vinegar and soy sauce, which give the vegetables a characteristic oriental flavor and flavor. To prepare this snack, take:

• 2 medium-sized eggplants;
• 2 pieces each. Fresh carrots, onions and sweet Bulgarian pepper;
• 1 tbsp. L. 6% apple cider vinegar and soy sauce;
• 5 tbsp. L. Sunflower oil;
• A small amount of salt.

Eggplants should be washed and cut into strips, but not peeled. Stir the vegetables and leave for about 1 hour. Then fry in vegetable oil until light golden. Carrots must be finely chopped, chopped onions and sweet peppers and then mixed with fried eggplants. For filling, combine the necessary amount of apple cider vinegar, natural soy sauce and butter. Pour the sauce into the salad and mix well. As in the previous recipe, the aubergine in Korean should be in the refrigerator from 12 hours to 24 hours. During this time, do not forget to mix the dish several times, then the vegetables will be soaked more marinade, and on your table there will be an excellent, correctly prepared Korean snack.