If you love eggplant and are not afraid to experiment, then this recipe is just for you. Korean style eggplant is a spicy dish that is suitable for a festive and everyday table.
To make Korean style eggplant, you need very simple ingredients that every refrigerator will definitely have. Prepare your favorite vegetable in a new way, your guests will be delighted!
- Eggplant 3 pcs.
- Bulgarian pepper 3 pcs.
- Carrots 1 pc.
- Garlic 2 tooth
- Vinegar 1 tbsp l.
- Sunflower oil 1.5 tbsp. l.
- Parsley 1 bunch
- Salt 2.5 tbsp. l.
- Black pepper (ground) to taste
In the evening, wash the eggplants and, without peeling them, cut into thin strips.
Sprinkle the eggplant with 1-2 tbsp. l. salt and leave to infuse overnight to relieve them of bitterness. Transfer the eggplants to a colander, rinse well and squeeze to remove excess liquid. Put a frying pan with vegetable oil on high heat, put the eggplants and fry for 3-4 minutes. Remove skillet from heat and transfer eggplant to deep dish.
Cut the carrots and peppers into thin strips.
Cut the onion into half rings.
Chop the parsley finely, pass the garlic through a press. Mix vegetables, herbs and garlic with eggplant, salt and pepper the dish. Season with vinegar and mix well.
Refrigerate for at least 12 hours to marinate all ingredients.