Kadicha (Korean Style Eggplant)
by Editorial Staff
The recipe for a delicious vegetable dish. Kadicha is a spicy Korean salad made with stewed eggplant, tomatoes, bell peppers, and chili. Lovers of spicy dishes will really like this salad.
Ingredients
- Large eggplant – 1 pc.
- Onions – 1 pc.
- Cherry tomatoes – 5-6 pcs.
- Vegetable oil – 3 tbsp
- Bulgarian pepper – 1 pc.
- Chili pepper – 1 pc.
- Garlic – 3 cloves
- Soy sauce – 2 tbsp
- Cilantro – 2 branches
- Salt to taste
- Ground black pepper – to taste
Directions
- Wash the eggplant and cut into wide strips.
- Put the eggplants in a deep container and salt well. Mix the eggplants and wrinkle them a little with your hands. Leave the eggplant aside for 15 minutes.
- After 15 minutes, rinse the eggplants under running water and dry them with a paper towel.
- Peel the onion from the top husk and cut into half rings.
- Peel the bell peppers and cut them into strips. Cut the cherry tomatoes and chili in half. Remove seeds from hot pepper and chop finely.
- In a frying pan with the addition of vegetable oil, fry the onions until golden brown.
- Add the tomatoes and fry for another 4 minutes.
- Add bell peppers and chili peppers to the tomatoes and onions. We fry vegetables for another 3 minutes.
- Then add the eggplants to the pan. We mix.
- Cook vegetables for 10-15 minutes, stirring occasionally. At the end of frying, cover the pan with a lid and simmer for another 3-4 minutes.
- Peel and chop the garlic. We also chop the cilantro finely.
- Season the eggplant, tomato, and pepper salad with spices to taste. Also add finely chopped garlic, cilantro, and soy sauce. Mix everything thoroughly and turn off the stove. Cover with a lid and leave for a couple of minutes.
Eggplant, tomato, and pepper kadicha are ready. It can be served both warm and cold.
Enjoy your meal!
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