Korean Style Eggplant

Korean Style Eggplant


Eggplant — 450 g
Sweet pepper — 2 pcs
Carrots — 1 pc
Olive oil — 3 tbsp
Red Onion — 1 pc
Sugar — 1 tsp
Garlic — 4 cloves
Sesame seeds — 1 tbsp
Vinegar — 0.75 tbsp
Coriander — 1 tsp
Soy sauce — 3 tablespoons
Black pepper — 0.5 tsp
Greens — to taste
Salt — to taste


It is necessary to take small vegetables, young with a thin skin, in large eggplant in many large seeds — this salad is not suitable. Next, cut the eggplant into thin strips. Fold the eggplant strips in a bowl and cover with salt. Leave on for 20 minutes.
Meanwhile, cut into strips pepper. The main thing that pepper was sweet and juicy. Carrots cut into thin strips or grate it on grater for Korean carrot. Cut into thin half-rings of red onion. Rinse the eggplant with salt, dry with paper towels and lightly fry over medium heat with 1 tbsp olive oil for 5-7 minutes.
We must now prepare filling: In a jar or a deep bowl, mix 2 tbsp olive oil, sugar, soy sauce, 9% vinegar, black pepper, ground coriander and garlic passed through the press. Vinegar can be replaced by lemon juice, adding it to the salad to taste. Sesame seeds fry in a dry frying pan.
In a bowl combine all the vegetables, pour the sauce, sprinkle with sesame seeds, stir and bring to taste oriental salad — you can add some salt, pepper and acid if desired. Add to the salad a nice bundle of chopped greens. Salad send in the refrigerator overnight.


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