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Eggplants is a favorite food for many people.
They can be fried, stewed, fermented, pickled, salted.
Each new dish made of eggplant, has its own unique taste.
Our family is no exception. We also like eggplant.
Every spring we plant the seedlings and in early August collect our first harvest.
Today I have prepared for you a delicious salad recipe "Korean-style eggplant".
To prepare it, we need to collect the eggplant.
This is our growing eggplant.
If you look under the leaves, you'll find a whole bunch of eggplant.
If we're lucky and Colorado beetles didn't have time to eat them.
We constantly collect them, to the vegetables were safe and sound.
Here such eggplant.
I'm in the kitchen, and I can prepare salad "Korean-style eggplant".
Except of the eggplant we need also:
2 tbsp vinegar, 1.5 tsp coriander, 1 tbsp honey, 5 tbsp soy sauce,
parsley and dill, 1 carrot, 2 sweet peppers,
1 tbsp salt, a mixture of peppers, sesame seeds, 2 cloves of garlic.
First peel the eggplant from the stalk.
Cut the eggplant into 2 halves and cut into 1-2 mm thick plate.
Obtained such strips.
We've got here such number of chopped eggplant.
Looks great.
Sprinkle with a tbsp of salt, so they let the juice, give the bitterness and become soft.
Stir.
Each strip should be in the salt.
Enough.
Cover with a lid and leave the eggplant to stand overnight in a refrigerator.
Eggplant stood all night in the fridge. They let lots of juice.
Squeeze eggplant a little to remove excess juice.
Put a griller on the heating.
Put on medium heat.
Add a little vegetable oil.
Feel free to squeeze the eggplant: they are soft and will not be broken.
We spread them on the griller and will lightly fry.
Stir. Turn over to evenly fry eggplant.
Leave to prepare eggplant, but you should keep an eye on griller.
Take parsley and dill.
Tear off the leaves. Stems are not needed.
Finely chop.
We shift chopped fresh herbs in a separate bowl.
Squeezing a garlic through press. You can chop the garlic with a knife.
It is faster through the press.
Add a little salt.
Stir and set aside.
Do not forget about the eggplant. They should be definitely stirred so they do not burnt slightly bottom.
I still have peppers and carrots.
Let's start with the carrots. Take a carrot and a special grater for Korean carrot.
Rub the carrots into thin long strips.
Obtained such the strips.
While I was rubbing carrots, eggplant are fried. By the time it took about 10 minutes.
Off the heating. Set aside.
Now peppers. It will be cut into strips.
While the eggplant cool, add to vegetables all our spices and herbs.
Add sesame seeds.
Coriander.
Honey.
Lemon juice or vinegar.
Ground pepper - about 1 tsp.
Greens with garlic. They stood a little and gave the juice.
Stir.
Here you can add eggplant.
We shift all together and mix well.
Add soy sauce and stir again.
Already beautiful result.
Cover with a lid and leave in the fridge for a day, to infuse the salad.
Fans of spicy stuff will appreciate the Korean-style eggplant.
Cook with fun and enjoy your meal!
TASTY DIALOGUE WITH ELENA BAZHENOVA