Korean eggplant salad: video recipe


Freaky Korean salad with eggplant. It’s wonderful vegetables and bright spices are combined, giving each its own note of taste. This salad will make you a good impression due to mouth-watering eggplant, ripe tomatoes and peppers, pleasant crunch carrots, spiciness and piquancy of spices, light salinity of soy sauce and a balanced note of honey sweetness.

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  1. Peel the eggplant and cut into strips. Salt mix and set aside for 20 minutes (so that it leaves bitterness). Over time, drain the eggplant the juice.
  2. Heat a frying pan with oil and fry the prepared eggplant for 15 minutes.
  3. Grate carrots on a coarse grater, chop bell pepper straws, tomatoes – thin slices, salad onions – quarters or half rings.
  4. Put in a salad bowl all chopped vegetables and fried eggplant.
  5. Prepare a dressing. Mix in a bowl apple cider vinegar, soy sauce, sunflower oil, honey, paprika, coriander, ground black pepper, sesame seeds. Season salad cooked dressing, stir, try and if there is not enough salt, salt to taste. BUT, do not salt the salad earlier, because soy sauce salted and eggplant were previously salted, some of this salinity will be enough.
  6. At the end, add the garlic passed through the press to the salad and again mix well.
  7. Put the salad in the refrigerator for a couple of hours so that it insisted and marinated. Such a salad can be kept in refrigerator and eat for 3-4 days. Bon appetit and be healthy.
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