Korean Style Eggplant And Carrot Salad - A Step By Step Recipe With A Photo

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Korean Style Eggplant And Carrot Salad - A Step By Step Recipe With A Photo
Korean Style Eggplant And Carrot Salad - A Step By Step Recipe With A Photo

Video: Korean Style Eggplant And Carrot Salad - A Step By Step Recipe With A Photo

Video: BEST Korean Carrot Eggplant Salad Recipe, Корейская Морковка Салат с Баклажаном Рецепт 2022, December
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Cooking description:

I am telling you how to cook "Korean style eggplant and carrot salad." Make carrots yourself or buy ready-made ones. The main role here is played not even by vegetables, but by the Narsharab sauce! It impregnates everything, pickles, and what aroma and taste! I put salt and pepper symbolically - a pinch at a time, it seems to me that a lot of them are not needed there, another pinch of sugar (it can be replaced with a spoonful of liquid flower honey). Try the salad and share your impressions!

Purpose: For lunch / For dinner / For afternoon tea / Inexpensive / Summer

Main Ingredient: Vegetables / Eggplant

Dish: Salads

Geography of cuisine: Russian cuisine

Diet: Lean meals / Vegetarian food

Ingredients:

  • Eggplant - 350 Grams
  • Sweet pepper - 100 Grams
  • Onion - 1 Piece
  • Tomato - 150 Grams
  • Korean Carrots - 100 Grams
  • Sauce "Narsharab" - 1.5 Art. spoons
  • Vegetable oil - 4 Tbsp. spoons
  • Salt, ground black pepper - To taste
  • Apple cider vinegar - 1 Tbsp the spoon
  • Sugar - 1-2 Pinch (or honey)
  • Garlic - 2-3 Cloves
  • Greens - To taste

Servings: 4-6

How to cook "Korean style eggplant and carrot salad"

Korean style eggplant and carrot salad - photo step 1
Korean style eggplant and carrot salad - photo step 1

1. Prepare vegetables, wash them thoroughly. Remove the seeds from the pepper, peel the onions and garlic, I have small onions, so I put in two.

Korean style eggplant and carrot salad - photo step 2
Korean style eggplant and carrot salad - photo step 2

2. Cut the eggplant into 3 pieces across, then each piece into two halves, then cut each half into cubes. Place in boiling salted water and cook for 5 minutes. Throw in a colander.

Korean style eggplant and carrot salad - photo step 3
Korean style eggplant and carrot salad - photo step 3

3. Cut sweet peppers into strips, onions - into half rings, garlic - into thin strips or just pass through a press, as you like. Cut the tomatoes into thin slices, the greens - finely.

Korean style eggplant and carrot salad - photo step 4
Korean style eggplant and carrot salad - photo step 4

4. Combine chopped vegetables with eggplants.

Korean style eggplant and carrot salad - photo step 5
Korean style eggplant and carrot salad - photo step 5

5. In a separate bowl combine "Narsharab" sauce with vegetable oil, salt, pepper, sugar (honey), apple cider vinegar. Pour the prepared sauce over the vegetables, stir gently. Tighten with cling film and refrigerate for 12 hours.

Korean style eggplant and carrot salad - photo step 6
Korean style eggplant and carrot salad - photo step 6

6. After 12 hours the vegetables are completely ready to eat, but we tried much earlier and it was delicious!

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