Kitchen appliances and utensils: kitchen scales, tablespoon, bowls, cutting board, knife, sieve, frying pan, stove, mortar, salad form 28x20 cm, cling film.
Ingredients
| Eggplant | 1 kg |
| Bell pepper | 3 pcs. |
| Red onion | 3 pcs. |
| Garlic | 20 g |
| Chilli | 1 PC. |
| Cilantro | 1 bunch |
| Olive oil | 4 tbsp. l |
| Sesame oil | 2 tbsp. l |
| Vinegar (5-7%) | 4 tbsp. l |
| Sugar | 2 tbsp. l |
| Salt | taste |
| Black pepper | taste |
| Coriander seeds | 2 tbsp. l |
Step cooking
- In 1 kg of eggplant, cut the stalks and cut into circles with a thickness of 0.5 cm.
- We lay eggplants in a bowl, salt to taste, mix well. We leave them to stand until they let the juice go - about 15-20 minutes. As a result of this procedure, the eggplant will not absorb too much oil.
- We cut 3 red onions in half rings (for lack of red onion, you can take any).
- Put the onions in a bowl and pour 4 tbsp. l vinegar (optional - rice, apple, wine). Add 2 tbsp. l Sahara. Also add a little salt, mix everything well and leave to marinate.
- We clear 3 seeds of peppers from seeds and partitions, cut it into strips. To make the salad more beautiful, you can use peppers of different colors - red, green, yellow.
- We cut one chili pepper with the seeds diagonally into rings (for those who do not like very hot, this pepper can simply not be used).
- Squeeze about 20 g of garlic on the side of the knife and chop finely. Add to the pepper.
- We drop the eggplants onto a sieve to stack all the juice that has formed (do not rinse the eggplant).
- Pour in eggplant 4 tbsp. l olive oil, mix well.
- We heat the pan and fry the eggplant mugs over medium heat, without adding oil, on both sides. Put them on a plate.
- In a bowl with vegetables, add the pickled onions, and together with the marinade. In a mortar, grind 2 tbsp. l coriander seeds and add to vegetables. Also add ground black pepper to taste. Salt to taste.
- Pour 2 tbsp. l sesame oil. Gently mix.
- Cut a bunch of cilantro. Put the eggplant circles in one layer into the mold on the bottom.
- Lay out a layer of vegetable salad on top. Sprinkle with cilantro.
- Then repeat again - a layer of eggplant, a layer of salad, greens. Once again. A total of 3 times. Pour the marinade into the mold. We close the form with cling film. The salad should be infused in the refrigerator for at least 2 hours, ideally a day.
Video recipe
The author of the video suggests watching the whole process of making salad with eggplant in Korean - how to cook vegetables, fry eggplant, lay out the ingredients in layers.
Dear spicy food lovers, write about your personal experience in cooking this wonderful Korean eggplant salad. What spices did you add, which vegetables did you use?