In summer, an abundance of various vegetables appears on the shelves. And among them are eggplants, which have a whole army of fans. After all, eggplants are delicious, you can make many delicious dishes from them. In this article, I have collected 4 of the most popular eggplant recipes, not counting the famous "overseas" caviar. You can find the recipe for eggplant caviar. Eggplant can be boiled, fried, baked. They go very well with cheese, tomatoes, nuts, cottage cheese, and also love garlic very much.

Korean eggplant is popular. Many people love pickled vegetables seasoned with aromatic spices. On the market, Korean salads are very expensive, although their ingredients are quite cheap. Preparing such a salad yourself is not difficult. The only wish is to use natural vinegar, any that is in the house or which is sold in the nearest supermarket (apple, wine, balsamic, rice).

Ingredients:

• eggplant - 600 gr.
• onion - 1 pc.
• sweet pepper - 150 gr. (multi-colored pepper will look beautiful)
• garlic - 4-5 cloves
• hot pepper - 1/5 pc.
• coriander - 1 tsp
• peppercorns - 6-8 pcs.
• sesame - 1 tbsp
• natural vinegar - 1 tbsp.
• soy sauce - 2 tbsp.
• honey - 1 tbsp.
• vegetable oil for frying - 80 ml
• salt - 1 tbsp.
• parsley, cilantro - 4 tbsp.

Korean eggplant recipe.

1. Wash the eggplant and cut into strips so that each piece has a peel. Put the eggplants in a colander, salt them and mix. Cover with a plate and press lightly. Substitute a bowl under a colander so that the juice from the “blue ones” flows into it. Leave the eggplants to salt for 1-2 hours.

2. While the eggplant is cooking, chop the rest of the vegetables. Grate carrots for Korean carrots. If there is no such grater, you will have to work hard and cut the carrots into thin and long strips. Pepper cut into long strips, onion - arrows or half rings. Finely chop the garlic and herbs. Cut the hot pepper into half rings. Adjust the amount of hot pepper to your taste.

3. When the eggplant is salted, the juice flows into the bowl. Lay the eggplants on a paper towel and with another towel on top, wring them out well from excess moisture. Such eggplants will absorb little oil when frying.

4. Pour a little vegetable oil into the pan, do not let the eggplant float in fat. Heat the oil well and fry the eggplants over high heat for 3 minutes, stirring them a couple of times during this time. Transfer the fried blue ones to a bowl. Pour some more vegetable oil into the pan. In a mortar, grind the coriander and black pepper with peas (or take already ground).

Put these spices into the heated oil, also add red hot pepper to them. Spices always reveal their aroma in oil, but you don’t need to fry them for a long time, a few seconds will be enough. Add the onion to the spices and sauté for 1 minute until slightly soft. Now put the carrots in the pan, mix everything together and fry for another half a minute.

No need to fry vegetables and make them too soft. A little heat treatment will make the onions and carrots a little softer, plus they will soak up the flavor of the spices. In a salad, vegetables should crunch.

5. Transfer vegetables to a bowl with eggplants.

6. It remains to add the remaining ingredients to the fried vegetables: colorful peppers, garlic, vinegar, soy sauce, herbs, honey and sesame. Sesame seeds can be lightly toasted in a dry frying pan to give them a nutty flavor.

Mix all salad ingredients and taste. Add vinegar, soy sauce or salt to taste if needed. Cover the salad with a lid or cling film and refrigerate for at least 3 hours. And it is better to leave it for the night, and in the morning it is already there.

This is such a bright, fragrant salad. Bon appetit!

Eggplant rolls with cheese and nuts - a classic combination

Eggplants are very good for making rolls. You can wrap anything in them. Most often they make rolls with tomatoes, cucumbers, cheese, cottage cheese, carrots, nuts. In general, eggplant goes very well with walnuts, as well as with cottage cheese. It turns out a very satisfying snack, rich in protein. I recommend making these rolls.

Ingredients:

• eggplant - 2 pcs. major
• walnuts - a handful
• soft cheese or cottage cheese (you can take processed cheese) - 150-200 gr.
• garlic - 1 clove
• basil - 2 sprigs (greens to taste)
• olive oil - 1 tbsp
• salt, pepper - to taste

Cooking rolls with cottage cheese.

1. Wash the eggplants and cut lengthwise into thin plates, about 5 mm thick. Place the chopped slices in a large bowl and season with salt. Cover the eggplant and leave for 20 minutes to let the bitterness go away along with the allocated juice.

2. Fry the walnuts a little in a dry frying pan, stirring constantly. Chop the nuts into small pieces with a knife.

3. Finely chop the greens, do the same with garlic. It's time to prepare the filling. Put cottage cheese (it can be chopped with a blender) or soft cheese in a bowl. Add greens, garlic, nuts, olive oil (can be replaced with sour cream), ground black pepper to taste. If the cheese is not salty, then salt it to taste, but if it is salty, do not add salt. Stir the filling and refrigerate.

4. When the eggplants have released some juice, rinse them well with water and pat dry with paper towels. Fry the eggplant in a pan in a small amount of vegetable oil on both sides. You can bake eggplant in the oven. To do this, grease a baking sheet with oil, lay out the eggplants, cover with foil and bake for 15-20 minutes.

After frying, place the eggplant on paper towels to remove excess fat.

5. When the eggplants are completely cool, you can start forming rolls. To do this, put the filling on the edge of the plate and roll up the roll. Serve to the table, where such rolls will be appreciated.

Oven baked eggplants with cheese and tomatoes

This eggplant dish looks elegant and appetizing. Try this dish during the season of fresh vegetables - you will definitely like it. Take the amount of ingredients to your liking.

Ingredients:

• eggplant
• tomatoes
• hard cheese
• salt, pepper, coriander - to taste
• olive oil

Cooking eggplant accordion.

1. Wash the eggplants and cut lengthwise into slices, about 5 mm thick. Do not cut to the end so that the accordion does not fall apart. Then you will need to put tomatoes and cheese in these slots.

2. Wash the tomatoes and cut into thin circles.

3. Cut the cheese into thin slices.

4. Salt the eggplants a little in the cuts. If the cheese is too salty, then you can do without salt.

5. Stuff the eggplant. Place a slice of tomato and a slice of cheese into the slits. Sprinkle the finished "accordions" with ground black pepper and coriander on top. You can add some fresh herbs if you like. Drizzle eggplant with olive oil.

6. Preheat the oven to 180 degrees. Cover the eggplant dish with foil and bake for 40 minutes. After that, remove the foil and cook for another 10 minutes. Eggplant and cheese will brown. With a wide spatula, transfer the eggplants to a serving plate and serve with fresh herbs.

Eggplants like mushrooms - an original appetizer

If you cook eggplant in this way, then they turn out to be very similar in taste to pickled mushrooms. Preparing such an appetizer is easy and fast, you just need to give it time to brew. So cook better in the evening, leave it overnight, and in the morning you can already eat.

Ingredients:

• eggplant - 1 - 1.5 kg
• dill - large bunch
• garlic - 1 head

Marinade:

• water - 2 l
• salt - 2 tbsp. with a slide
• sugar - 1 tbsp.
• vinegar 9% - 150 ml
• vegetable oil - 100 ml

Appetizer recipe "eggplant like mushrooms".

1. Wash the eggplants and cut into cubes of about 1.5 cm. If desired, you can peel them.

2. Boil water in a saucepan, put salt and sugar in it and let them dissolve. Next, pour the vinegar and immediately put the chopped eggplant. Boil the eggplant until tender, but don't overcook it or it will turn into mush. Stir eggplant while cooking. Simmer for about 5-6 minutes, until soft.

3. Discard the finished eggplants in a colander and let them drain for 15-20 minutes.

4. Meanwhile, finely chop the garlic and dill.

5. When the eggplants get rid of excess marinade, transfer them to a bowl. Add garlic and herbs to them, as well as vegetable oil. Mix thoroughly, cover with a plate and leave at room temperature until completely cooled. Then refrigerate for 12 hours.

Before serving, try an appetizer. If necessary, add sugar, salt, vinegar, black pepper to your taste.

Cook according to these proven recipes and eggplant will only delight with its taste and aroma. Write in the comments how you like to cook eggplant.

Korean-style pickled eggplant is a great appetizer for lovers of Korean cuisine! For many years, Korean salads have taken pride of place on our tables and have earned respect and approval from gourmets. Such salads can serve as an addition to meat dishes, as well as an excellent snack for alcoholic beverages.
We offer you two recipes for this appetizer. In the first version, eggplants are marinated boiled, in the second, fried.

Recipe number 1. Korean eggplant

It's hard to resist such an appetizing appetizer. The traditional Korean dish quickly entered the arsenal of culinary recipes for lovers of delicious food throughout the post-Soviet space.
This Korean eggplant salad (or appetizer) is moderately spicy, spicy, soaked in various spices and flavored with vegetable oil. Sour-spicy eggplant pulp, combined with the unique aftertaste of the king of aromatic herbs - cilantro excite and prepare the body for the main meal.

Taste Info vegetable snacks

Ingredients

• medium-sized eggplants - 3 pcs.;
• cilantro - a bunch;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 4-5 cloves;
• sugar - 1 teaspoon;
• red hot pepper - 1 teaspoon;
• refined oil - 70 ml;
• salt pepper;
• soy sauce - 1 tbsp. spoon;
• apple cider vinegar - 2 tbsp. spoons.

It will take 3 hours to get the finished product.

How to cook eggplant in Korean

Cut off the ends of the eggplant.
Dip the fruits in boiling water and cook them for 10 minutes (no more than that, otherwise the eggplants will be too soft).
Cut the onion in half: chop one half into small cubes, and cut the other half into half rings.


In hot oil, fry finely chopped onion and red hot pepper until browned. Transfer the hot mixture to a separate container. Together with coriander (2 teaspoons) and sesame seeds (2 tablespoons) - this will be a salad dressing.


Cut the bell pepper into cubes, squeeze the garlic using a garlic press.
We also cut the greens, take the eggplants from the pan to cool.


Cut the boiled eggplants across into 3 parts, and then cut them into sticks.


Add salt and apple cider vinegar to the eggplants - let them marinate for 10 minutes.
Add onion to eggplant, which was cut into half rings, bell pepper, garlic, soy sauce, sugar, salad dressing.

Put the resulting salad in the refrigerator for 2 hours.
After the required time has passed, Korean-style eggplants are ready. Such a salad will be a worthy decoration of both a festive table and a family everyday meal.


Korean style eggplant goes well with any kind of meat and serves as a good accelerator of the digestive process.

Recipe number 2. Korean-style marinated eggplant with carrots

The main secrets of cooking Korean salads are the addition of oriental spices. The main ingredients are coriander, hot red pepper, garlic. Soy sauce is used as a sauce for eggplant, as well as lemon juice or vinegar.
Such a dish can be prepared at home from simple and affordable products.

Ingredients:

• 5 pieces of medium-sized eggplant;
• 2 sweet or bell peppers;
• 1 large carrot;
• 1 large head of raw onion;
• 3-4 large cloves of garlic;
• dill, parsley;
• 1-2 teaspoons of Korean carrot seasoning;
• 1-2 tablespoons of lemon juice (vinegar);
• 1-2 teaspoons of sesame seeds;
• 1 teaspoon of sugar;
• salt;
• soy sauce;
• vegetable oil for frying.

Cooking eggplant in Korean style with carrots

The evening before cooking, prepare the eggplant. To do this, wash the vegetables, peel the stalks and cut them together with the peel into strips 1-1.5 cm thick.


Place the eggplant strips in a deep bowl and sprinkle with 1 tablespoon of salt. Mix eggplant, mash a little and refrigerate overnight.


Thanks to this processing, the eggplant strips will turn out to be, as it were, dried and will not break in the salad.


The next day in the morning squeeze the eggplant from excess juice and fry in batches in vegetable oil.


Put in a colander and allow excess vegetable oil to drain.

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Chop the garlic with a knife or pass through the garlic. Finely chop the parsley and dill. Put the garlic and herbs in a plate and salt to let the juice flow.


Wash the pepper, remove the stalks, veins and seeds. Cut into thin strips.
Wash, peel and grate the carrots on a special grater for Korean carrots.
Peel the onion and cut into half rings.


Sprinkle chopped vegetables with Korean carrot seasoning and sesame seeds.


Add greens with garlic and sugar, mix.


Combine prepared vegetables with fried eggplant, pour over lemon juice and soy sauce.


Put eggplant with vegetables in the refrigerator to marinate for a day.


The next day, Korean-style marinated eggplants with carrots and other vegetables are ready to eat.

Good day everyone!

I continue the topic of what can be prepared from snacks in the summer-autumn period. The last time they did it, it turned out amazingly attractive and the taste was incomparable. And this time I decided to surprise you and tell you about such a dish as Korean eggplant, which will be instant. That is, you do not have to stand and conjure for a long and tiring time, but once or twice and almost everything will be ready. Take into account all the recipes, choose the one that you like best and cook with joy.

In general, I decided to dedicate this note only to the most delicious and proven recipes for this so original dish. I hope you don't mind.

It is thanks to the Koreans that we fell in love and learned about this miracle. Agree, sometimes you get bored with everything insipid and you want something new. That's when such options come to the rescue, in which there is a sharp note. Of course, cooking eggplant alone without any other ingredients would be boring, and not interesting. Therefore, most authors add carrots or Korean spices to blue ones, and also season them with soy sauce. Sesame seeds are used for decoration.

Although, when summer is in full swing, you can add any greens, because this will only add zest and originality to this culinary masterpiece. About all the subtleties and secrets, read below in the article.

By the way, speaking it is possible to make blanks for the winter. In this article I will show one recipe, but in the next you will find a whole selection. So don't miss out on new releases. And I hope that in any case, such a spicy eggplant appetizer will become a favorite guest on your table. And you will eat it on holidays, and of course on weekdays.

I'll start with the simplest in my opinion "creation". It can be done by any novice cook or hostess. In a nutshell, cut all the vegetables and pour the marinade, let stand and you can already feast on. Only one thing, but eggplants, before being poured with a special sauce (which will be based on vinegar or soy sauce), will need to be boiled or fried. We'll talk about this a little further along the way.

The main condition for this savory appetizer to come out brilliantly is, of course, fresh or almost, just plucked blue ones. This is how the Ukrainians call them. Any greens that are added to this dish should also be unwilted.

The trick is that you can try such a salad in 6-12 hours. That is, you can make it in the evening, and in the morning already try the treat.

And most importantly, that such a miracle of nature in a cool place can stand not for a single day, but for a whole week. So you can make a larger portion so that it lasts longer. Moreover, the longer the salad stays in the refrigerator, the better it will soak. Which means it tastes even better.

We will need:

• dill and parsley - bunch
• carrot - 1 pc.
• spices (seasoning for Korean carrots or any other) - 3-4 tsp
• vegetable oil - 75 ml
• eggplant - 1-2 pcs.
• vinegar 9% - 3 tbsp
• garlic - 4 cloves
• Bulgarian sweet pepper - 1 pc.
• red pepper - a pinch

Stages:

1. Start the process of cooking this Korean delicacy, for this, chop the eggplant into long strips with a sharp knife. Get these sticks. Cut off the stem, of course. Then take salt and sprinkle, and then fill with water, let stand in this solution for 30 minutes. This is necessary so that there is no bitterness. Drain the water afterwards.

3. Peel and chop fresh carrots on a special grater, or cut into strips by hand.

4. After the blue ones have gone through the water procedure, wipe them with a paper towel or soak them. Put in a pan and fry on both sides. To a ruddy and beautiful color. Then cool and you can cut a little smaller, in half.

5. Now start the magic. Combine all the vegetables, carrots and chopped bell peppers together. In addition to everything, chop the greens. Well, for a bright note, squeeze garlic cloves through a garlic press.

Be sure to add your favorite seasonings, mix and pour in the vinegar. Stir again. Salt and pepper to keep the dish fresh. And send to the refrigerator to marinate for 6 hours.

6. That's all, serve and call the household to try such a masterpiece. Bon appetit!

Korean-style eggplant for the winter - a recipe You will lick your fingers

I think that you will not mind if I will gladly tell you and show you right now one option that will be prepared not only with eggplant, but also carrots, bell peppers, and garlic and onions for flavor. Moreover, we will make such a preparation for the winter, roll up a couple of jars.

This recipe is also not complicated, the only thing you will need is a little patience in order to withstand the time interval during the cooking process so that the vegetables can be preserved in a properly prepared marinade.

Well, I think it's not a hindrance to success). There is always enough household chores around the house, besides, you will wait only 4 hours, and then continue to work on rolling into banks.

It is desirable to take glass containers small at face value, half-liter or liter jars are excellent, they are the most practical in this matter. He opened it, ate it, and after a while he climbed into the cellar again.

We will need:

• eggplant - 1 kg
• carrots - 1 kg
• bell pepper - 250 g
• onion (bulb) - 250 g
• garlic - 1 head
• vinegar 9% - 50 g
• salt - 1 tbsp
• sugar - 100 g
• vegetable oil - 100 g
• seasoning for Korean carrots - 1 pack or to your taste

Stages:

1. Wash the little blue ones in running water and crumble them with a sharp knife, while not removing the peel. Choose any form of cutting, it can be sticks, cubes, circles or large straws. There is not much difference, but the smaller the vegetables are cut, the faster they will marinate.

Take a frying pan and heat it, pour the eggplants and fry over medium heat on both sides until brown. You can, if you like everything dietary, use the oven and cook them in it.

2. Rub the head of garlic into cloves, remove the husk and pass each clove through the press.

3. Carrots must be cut into thin strips. For this purpose, a Korean straw grater is excellent. If you still don’t have it, then get it, it will still come in handy on the farm more than once. And to remove the foreign smell, you need to scald the carrot with boiling water after cutting. And then let the moisture drain.

4. Also chop the onion heads thinly, first into rings, and then into half rings. Discharge them with your hands.

5. Bulgarian pepper always crumbles in this appetizer quite finely and also thinly. To have a single harmony of vegetables.

6. Now absolutely all chopped vegetables, except for eggplant, mix in one container, season with vinegar and vegetable oil. Sugar and salt, mix. For a fantastically delicious touch, add Korean Carrot Seasoning.

And just now bring in the fried little blue ones. Stir and leave to stand for four hours on the table, with the lid closed.

7. After the time is up, take sterile jars and lids and place the entire salad in them.

To do this, lay a rag in the bottom of the pan, and place jars with the workpiece on top. Put on covers. Pour in cool water and turn on the stove. Cook for 15 minutes after boiling, if the cans are 0.5 liters, and if 1 liter, then half an hour.

7. Well, then tighten the covers tightly, you can use metal self-tightening or the most common ones for a special seaming key. Check for leaks by turning the container upside down. If nothing runs up anywhere, then leave it like that and wrap it in warm clothes. Expect to cool completely, and then store in the cellar or in the refrigerator for a long time.

Korean eggplant salad with sesame seeds and soy sauce

I think that all gourmets will come running to this recipe now. After all, here the cooking technology will be completely different than in the first version. Instead of regular vinegar, apple + soy sauce will be used. And there will be no heat treatment at all. How can one not fall in love with such a masterpiece at first sight.

Make such an eggplant heh, and it will give you a spicy note, juicy taste and piquancy. Those who have never eaten it will definitely want to do it, do not hesitate, because the smell will be flying away and alluring. Generally for the cause.

Did you know? In order to diversify and saturate the taste even more, it is recommended to add Korean seasoning for carrots, literally a pinch. Personally, I still really like to add coriander seeds.

And by the way, you can also take special sticks that are inherent in this kitchen. And sit and have fun. How do you like the idea, friends?

We will need:

• Eggplant - 0.8-1 kg
• Onion - 2 heads
• Carrots - 2 pcs.
• Salt - 1 tsp
• Sugar - 1-2 tsp
• Soy sauce - 2 tbsp
• Garlic - 1 tsp
• Ground coriander - 1-2 tsp
• Red pepper - 0.5 tsp
• Vegetable oil - 4-5 tbsp
• Apple cider vinegar 4-6% - 2 tbsp

Stages:

1. Well, cut onions and carrots in one, small chips. Then add sugar and salt, mix. Let sit for 30 minutes to release the juice. Drain it afterwards.

2. In the meantime, you can do eggplant, cut them into random pieces and fry in a pan with vegetable oil, or bake in the oven for 15 minutes.

You can boil in salt water, simmer after boiling for 5-10 minutes. Or place the fruits in a double boiler and boil until tender.

Or you can cheat to take a slow cooker and put vegetables in it on a special stand, and turn on the Steamer mode for 5 minutes.

3. In any case, the little blue ones should be at room temperature before proceeding to the next work. Add carrots and onions to them, mix. And then, according to the instructions, pour in soy sauce, add ground pepper and coriander + squeezed garlic.

4. It is desirable to use it cold, take cutlery, and decide which one you will use))). Happy discoveries!

Pickled Eggplant with Korean Carrot Seasoning

Once you try Korean cuisine, you will fall in love with it without memory, you will constantly ask for more. After all, such dishes whet the appetite.

Processing all the vegetables will not take you much free time. And you literally in an instant will prepare such an appetizer that will be good when served on the table with any or fish. Any even the most ordinary mashed potatoes with such a miracle will come to life. In general, do not pass by, because this recipe involves the addition of one more secret ingredient, namely a special seasoning that we often use to prepare another dish.

Outwardly, it will be very much like a vegetable stew, that's just the taste, no, it's not like that, super-duper. Eat on health and watch your fingers do not swallow, better lick))).

We will need:

• eggplant - 2 kg
• carrots - 2 pcs.
• onion - 2 pcs.
• garlic - 2 heads
• salt - 2 tsp
• soy sauce - 40 g
• sesame - 20 g
• seasoning for Korean carrots- 40 g
• granulated sugar - 2 tsp
• vinegar 9% - 3 tbsp
• sunflower oil- 60 g

Stages:

1. Take the "main characters" and rinse in running water. Trim the ponytails.

2. Then chop into small, but not too thin, horizontal pieces. That is, on the strips, salt them and wait half an hour for the liquid to form, then drain it.

Pour cool water over again and put the mass in a hot frying pan with vegetable oil. Saute vegetables until fully cooked.

3. In the meantime, cut the sweet pepper into chips, cut off the seeds and the stalk.

4. Peel the garlic, either finely chop with a knife, or squeeze through a garlic press.

5. Cut the onion into rings, chop the carrots on a special grater. Mix everything in a deep container. Immediately add sesame seeds, salt again a little and it is important to sugar a little. Add apple cider vinegar, soy sauce and be sure to season Korean carrots, without it it will not be so cool.

Marinate the salad in a cool place for only 2 hours. Imagine how great it is, you didn’t have time to do it and you can already use it!

Heh from the blue ones in Korean - a very tasty recipe

I think that in this article, well, you can’t do without video materials. In addition, I found such a plot from which you will learn a lot of valuable information, because the chef himself shows and demonstrates.

On the Internet, according to the author, there are a great many recipes, but in fact it is all semblance. So watch and learn. In Uzbekistan, this is exactly the technology of cooking. There, blue ones are mostly steamed, and not in a pan.

The ingredients are strictly the same, stick to it.

• eggplant - 1 kg
• Bulgarian pepper - 1 pc.
• onion - 1 pc.
• garlic - 3 cloves
• cilantro - bunch
• ground coriander - 0.5 tbsp
• roasted sesame seeds - 0.5 tbsp
• pinch of ground red pepper
• sugar 1 tsp
• ground black pepper - a pinch
• salt - 1 tsp
• vegetable oil - 90 ml
• vinegar% - 0.5 tbsp
• soy sauce - 2 tsp

Eggplant and Korean Carrot Appetizer

If you don’t have time to cook at all, but you just want something delicious. I recommend using this recipe. I think that already from the name it is clear that this is an analogue, but in haste is what you need. Will help out in any situation. So take note too.

One thing is quickly prepared, the other comes out even more brightly and beautifully. Class!

We will need:

• Blue ones - 650 g
• Onion - 1 pc.
• Carrots in Korean - 0.1 kg
• cilantro - bunch
• Vegetable oil - 4 tbsp
• White wine vinegar - 4 tbsp
• Sugar - 2 tsp
• Hot sauce or red pepper
• Salt - 0.5 tbsp

Stages:

1. At the very beginning, prepare a special filling, with the help of which onions will be preserved so that the bitterness is gone. To do this, in a bowl, mix the ingredients, sugar, salt and plus vinegar. Stir, cut the onion into half rings and add to this liquid. Leave for 15 minutes and stir occasionally.

2. Now we are preparing the most basic ingredient. Wash it and cut off the “spouts” on both sides. And then cut in half lengthwise. Take a saucepan and boil until tender in lightly salted water.

Cooking time in the region of 10 minutes, it may take less, depending on which blue ones are hard.

3. Once the eggplants are boiled, cool them and cut into small pieces. The onion had already marinated by that time, drain the liquid from it and add it here. Next, put the carrot in Korean.

Stir and wait 20 minutes in a warm place. Due to the fact that carrots and onions are pickled, they will give part of the marinade to eggplants. But in order to enhance this effect, it is necessary to heat the vegetable oil. Place the butter in the microwave and heat for 1 minute. And then pour the oil into the mixture, mix.

Now it remains to add everything else, ground red pepper and chopped cilantro. Stir and enjoy. Serve immediately, or wait at least 10 minutes to make it even tastier. Bon appetit!

How to cook Korean-style stuffed eggplant quickly and tasty

I believe that any hostess dreams of presenting any dish in an original way. I suggest you take advantage of such a wonderful idea, because eggplants can be stuffed with any “potion”, for example, greens, or spicy carrots and cabbage.

It turns out a kind of rolls with filling. It looks divine, and the hand reaches out to take it, and then gobble it up straight.

We will need:

• Eggplant medium in size - 3 pcs.
• Large carrots - 1 pc.
• Bulgarian sweet pepper - 0.5 pcs.
• Hot chili pepper - 0.5 pcs.
• Vinegar 9% - 0.5 tsp
• coarse salt
• Garlic - 6 cloves

Stages:

1. Wash the eggplant, cut off the ends and boil in water, after boiling, cook for 10 minutes. Then cut each piece in half, but not completely. Like this, as shown below.

2. For the filling, take the carrot and chop it on a grater, chop the pepper and greenfinch finely into arbitrary pieces. Grind red hot pepper together with garlic in a blender. If the portion is small, then just cut with a knife. Pour in the vinegar and wait 30 minutes. Mix.

3. It will come out fragrant and beautiful. By the way, you can also add fresh young cabbage here, cut it into shavings.

4. It remains now to lay out all this charm directly into the little blue ones. And enjoy the taste and aroma of summer. Bon appetit!

I hope you liked all the instant recipes and you will make this great appetizer today - Korean eggplant. Cook with inspiration and a positive mood, then success is guaranteed to you.

Write and leave your feedback and wishes. Leave a like and see you soon. All for now.

Posted on June 6, 2017

Good afternoon dear readers of our blog. The season of harvesting vegetables and fruits for the winter will soon begin. And in a short period of warm summer, you need to have time to prepare as many different salads, compotes, jams and the like as possible. Korean-style eggplant stands apart on my shelves with blanks.

Eggplant, as we know from the film of the same name overseas guest. Of course, these days, this vegetable is no longer surprising, since it can be easily bought at the nearest vegetable store. But some dishes prepared on its basis can still surprise you. Korean eggplants are just such dishes.

It is especially good to surprise guests in winter when you serve this amazing-tasting dish on the table. It is so versatile that it can be served both as an appetizer and as a side dish and even as an independent dish.

This recipe, like many other recipes, I got from my beloved grandmother. When she lived in Uzbekistan. In local markets, Koreans, along with the rest of their unusual salads, sold eggplant. And she liked them so much that she came straight up and asked for the recipe. Of course, no one gave her a secret the first time, but grandma was persistent and one day a Korean woman told her in broken Russian how to cook eggplant so that they would be so tasty.

Since then, my grandmother has several recipes for cooking eggplant in Korean. I will tell you about some today.

Korean eggplant step by step recipe

It was this recipe that an old Korean woman in the market told her grandmother. In my opinion, this particular recipe seems to me the most correct, since the eggplants turn out to be so tasty that it’s just ah. In general, I can praise him for a long time better, let's start cooking eggplant.

INGREDIENTS:

• 1 kg of ripe fragrant eggplants.
• 300 grams of bell pepper.
• 300 grams of carrots.
• 100 grams of onion.
• 6-7 cloves of garlic.
• Hot capsicum half of the peppercorn (but if you like it spicier, you can put the whole peppercorn)
• 2 tablespoons of salt.

INGREDIENTS FOR PREPARING THE MARINADE:

• 80 grams of vegetable oil.
• One and a half tablespoons of vinegar 9%.
• a tablespoon of sugar.
• A teaspoon of salt.
• Half a teaspoon of ground black pepper.
• Half a teaspoon of red hot pepper.
• A teaspoon of turmeric and coriander.

From this amount of ingredients you will get 2 liters of finished salad. Which is best prepared in small half-liter jars. That is, you get 4 half-liter jars of excellent salad.

PROCESS OF PREPARING THE MARINADE:

The whole cooking process begins with the marinade. Because the marinade needs time for all the seasonings to properly open. And gave their flavors to other ingredients.

Pour a little vegetable oil into a small frying pan, literally 3-4 teaspoons. Add half of coriander, turmeric, and hot red pepper to the oil.

This process should not be left to chance as the secret is to let the seasonings release their flavors. The herbs must not be allowed to burn. You need to hold them a little (literally 5-6 seconds) in hot vegetable oil, then remove from the stove and constantly stirring, let the herbs cool and leave to infuse.

While the herbs are infused in hot vegetable oil, let's start preparing the second part of the marinade. At this stage, we need to mix the following herbs: the rest of the coriander, salt, sugar, black pepper, vinegar and the rest of the vegetable oil. Mix the herbs and add those left in the pan. Mix well again and leave to infuse. This will take about 30 minutes. Just in time to prepare the vegetables.

For this dish, cut the eggplant as shown in the picture. Pieces should be no more than 3 centimeters. And accordingly, the tails will not all go to the salad, so they need to be cut off.

We put a pan on the stove, pour 2 liters of water into it. Throw in two tablespoons of salt. If you continue to cook portions for more or less, keep in mind that salt is put from the consumption of 1 tablespoon per 1 liter of water.

We are waiting for the water to boil and send all prepared eggplants to boiling water. We wait again when the water starts to boil, we remove the heat to such an extent that the water continues to boil, but not so much. We cover the pan with a lid and, in such a gentle mode, boil the vegetables for about 10 minutes.

Why is it necessary to cook on a small fire, but because with a strong boil, the vegetables will lose their shape, but we do not need this. We need the vegetables to remain in their shape after cooking.

After 10 minutes of cooking, eggplants are discarded in a colander. Let all the water drain and the vegetables cool naturally.

During the time until the boiled eggplants cool, we will take care of the rest of the products, namely carrots. Grate carrots for what do you think? Of course for Korean carrots.

Next, cut the bell pepper into strips. Of course, it is better to take red with a good one, which will give our salad the best colors. Take the time to walk through the market and choose the meatiest red peppers. After all, quality ingredients are almost half the success.

Carrots and peppers can be put in one bowl.

We clean the onion, cut it into half rings and send it to the pepper with carrots.

When preparing our dishes, as an old Korean woman told my grandmother, never use the press. Garlic should always be cut with a knife. So each piece will be able to better give off its flavor. Well, if they say so, then we do it. In my opinion, cutting garlic with a knife is even easier and faster. Since after that you do not need to wash the garlic press that is not suitable for washing.

Chop the garlic as finely as possible. And the rest of the vegetables.

Now with regards to the use of hot peppers in this salad. I put half a hot pepper, but if you like, put the whole one if you like.

When working with hot peppers, wear rubber gloves so that your hands will then remain bitter for a very long time and God forbid scratch your eyes with such hands. Pepper seeds are especially pungent and should be harvested without hesitation.

After you deal with hot peppers, we shift it to the main mass. Also, now you can shift the eggplants to the main mass and, of course, pour the whole thing with our marinade, which we prepared at the very beginning. Mix gently.

You need to mix the salad with extreme caution, since after cooking the eggplants have become very tender and can lose their shape when mixed. And we don't need it.

After we fill the salad with marinade, it will take some time for the vegetables to soak, namely 2 hours at least. During this time, the vegetables will give juice and soak in a great aroma. Do not forget to stir the salad from time to time, lifting everything from the very bottom so that the vegetables exchange their own juice well.

During this time, while the eggplants are being marinated, we will prepare the jars, namely, we will sterilize them.

There are several options for sterilizing jars before blanks. You can read more about all the methods in the article that was published a little earlier.

Method one. Pour half a kettle of water and put it on the fire. While the water is boiling well, wash the cans with soda or something similar. As soon as the water in the kettle boils, remove the lid, install a special device for sterilizing jars and sterilize it for 10-15 minutes.

Method two. It is almost the same as the first one, only now we use a small saucepan. This method allows you to sterilize several jars at once.

Method three. If you are afraid of hot steam, then you can simply pour boiling water into a jar and hold it there for 10-145 minutes. Then drain the water and turn the jar upside down. But only when you pour boiling water into a jar, you must definitely put it on a knife blade, and lower an iron spoon into the jar. Only in this case, you can avoid splitting the dishes from the temperature difference. But this does not give a 100% guarantee. So this method is up to you.

Yes, the lids also need to be doused with boiling water to avoid unnecessary bacteria getting into the salad.

After sterilization, we turn all the jars upside down and wait until they are completely dry. Only now can we proceed to the final stage of Korean eggplant preservation.

Arrange the salad in jars. At the first stage, you need to expand the salad to exactly half the cans. And press the salad to the bottom with a spoon. Make sure there are no voids. If air bubbles are found, you can get rid of them with a knife, just run the knife along the wall of the jar to the bubble and it will disappear with further pressing with a spoon of lettuce.

We fill the remaining half of the jar slowly, constantly pressing the salad as hard as possible with a spoon, but at the same time not so much that the vegetables are not damaged.

Salad does not need to be laid out with a slide. Leave room for the juice to stand out. Since the salad is planned to be sterilized, the juice will definitely stand out. Therefore, we leave 1-2 centimeters of space in the jar under the very neck.

Now we turn to the sterilization of the salad itself. We take a pan and cover the bottom with gauze in 3-4 layers, set the jars and fill with water. The water should not completely cover the jars; it should reach the narrowing of the jar. So when boiling, water will not get inside the cans. And yes, the lids should already be on the banks.

We sterilize jars according to the following scheme:

Half-liter (about 5 liters) - 30 minutes.

700 grams (0.7 liters) - 45 minutes.

Liter (1 liter) 60 minutes.

After sterilization, we take out one jar and twist the lid on it. You need to carefully remove the jars so that the lid does not fly off, otherwise you will again have to go through the entire sterilization process again.

We twist the jar and put it on something soft upside down. It can be an old blanket or bedspread. After all the lids on the jars are screwed on and the jars are made up, they will need to be covered with something warm in order for the sterilization process to continue. I cover them with an old warm jacket. In this position, the banks are at least 24 hours, and in practice 2 days no less. And only when the salad has completely cooled can the jars be turned back to normal and rearranged in the cellar or pantry for long-term storage.

According to this recipe, my grandmother cooked now I am cooking and so far the jars have never exploded, so I can safely assume that if you do everything according to the recipe, everything will also work out well for you.

Korean style eggplant easy and quick recipe

Well, now, as promised, here's another recipe for cooking eggplant in Korean. it will take half the time to cook eggplant according to this recipe, since we will not pre-prepare the marinade here.

In this recipe, the set of ingredients is almost the same as in the first recipe. The only difference is that we do not pre-prepare the marinade. Rather, we cook but much faster and we will also use seasoning for Korean carrots in this recipe.

The recipes are very similar, so I will mainly talk about the differences. So if you like this particular recipe, you still have to read the recipes above.

INGREDIENTS:

• Eggplant 1 kg.
• Bulgarian pepper 400 g.
• Carrot-400 g.
• Onion-250 g.
• Garlic 1 head.
• Half a hot pepper.
• 4 tablespoons of salt.

INGREDIENTS FOR MARINADE:

• 200 - vegetable oil.
• 120 vinegar.
• 1 tablespoon of salt.
• Half a tablespoon of sugar.
• Half a tablespoon of ground coriander.
• 1.5 tablespoons of seasoning for Korean carrots.
• A teaspoon of ground black pepper.

Cooking process:

Since the ingredients contain seasoning for cooking Korean carrots, we will do with carrots a little differently than jelly in the first recipe.

We clean the carrots and pass it through a grater for Korean carrots. Then it must be salted. To do this, you need two tablespoons of salt. Sprinkle carrots with salt, mix well and set aside. Let it stand and soak with salt, but for now let's take care of other ingredients.

We cut the eggplant. According to the following scheme. In half, then each new cut is made at an angle of 40 degrees. You should get pieces no thicker than 1 centimeter.

Now the eggplants need to be boiled in two liters of water. We put the pan on the fire, pour water and wait until the water boils well. As soon as the water begins to boil, we send eggplants to boiling water and close the pan. Now it is important to wait until the water boils again. Eggplants in this recipe are boiled for 3 minutes. It is important not to overdo them in boiling water. Remember to cook eggplant for 3 minutes.

After all the vegetables are cut, put them in one pan or bowl. Everything but the carrot of her turn will come a little later. You can also add hot peppers to the vegetables at this stage.

Before adding the carrot, it must be washed well under running water. We shift it into a sieve and rinse well under the tap. Washed and squeezed sent to the rest of the ingredients.

Now it's time for the eggplant. We send them to the total mass after carrots.

After the eggplants, we throw all the cooked seasonings and spices into the common cauldron.

As soon as all the cooked spices are covered, you can mix our salad well.

This is of course a quick recipe, and at this stage it is already possible to lay out the salad in prepared jars. But if you have a little time, you can let the salad soak in the aromas of spices a little.

So we lay out the salad in jars and send the jars for sterilization. The lettuce sterilization process proceeds in the same way as in the first recipe. So see the recipe above. Well, this is all I wish you all a good mood of peace and kindness.

I will share with eggplant lovers how I make Korean eggplant, this is the most delicious recipe. In addition, everything is prepared quite simply. The aroma is simply amazing! Not everything survives to roll.

And in Korean salads, vegetables remain raw and retain their vitamins (we only boil eggplant a little here). If you regularly use such salads, it helps with problems with excess weight, high acidity, blood pressure and restore the work of the digestive tract. So we will get a health effect.

But what to tell - just try to cook my eggplant in Korean, and you will understand that this is the most delicious recipe.

Eggplant contains all the trace elements necessary for a person. And when preserved, they are preserved.

Korean eggplant, the most delicious recipe

Products:

• 2 kilos eggplant
• onion - 3 pcs.
• Carrots - 3 pcs.
• 500 gr. bell red pepper
• Garlic - 1 head
• Salt - 4 tbsp. l.
• Water - 2.5 liters.

Marinade:

• Vinegar nine percent - 150 ml.
• Sunflower oil - 250 ml.
• Water 1 tablespoon.
• Rock salt - 2 teaspoons
• Sugar - 4 tablespoons.
• Coriander - 1 tablespoon
• Ground red pepper - 1 teaspoon
• Ground black pepper - 1 teaspoon

1. Wash eggplant, cut lengthwise into quarters. Drop into boiling salt water. Boil for 5 minutes, this will be enough, they will not boil soft and will keep their shape well.Drain the water and leave the eggplant to cool.
2. For now, let's get on with the rest of the ingredients. All vegetables: carrots, onions, garlic, pepper, wash, clean. We free the peppers from seeds and partitions.
3. Grate carrots on a special grater for Korean carrots or cut with a knife into thin long strips.
4. We also chop the pepper into strips. Onions - half rings. Pass the garlic through a garlic press.
   
5. Cooled eggplants can be cut into plastics, you get quarters of circles, or you can just cube. We combine all the vegetables in an enamel pan and mix everything well.
6. Prepare the marinade in a separate bowl. Pour in oil and vinegar, add salt, sugar and spices and a spoonful of water. At this point, you can adjust the spiciness to your liking.
7. Pour marinade over vegetables and mix well. Now you need to organize a small press and refrigerate for 6 days. I cook in a large saucepan, put an inverted flat plate a little smaller than my saucepan on top of the vegetables. On top I put a jar of water, small so that the height of the jar allows you to close the lid of the pan.
8. After our workpiece has been marinated, it can be rolled up in sterile jars and sterilized. I sterilize in a pot of water over low heat for 40-50 minutes after the water boils.
9. We roll up the sterilized jars and wrap them upside down. When completely cool, you can put away for storage.