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 aubergine 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 a large portion, 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 aubergines, marinated in Korean
This dish has not quite the usual for ustaste, 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 bell peppers;
- 1 tbsp. l. 6% apple cider vinegar and soy sauce;
- 5 tbsp. l. sunflower oil;
- a small amount of salt.