Korean Style Eggplant Appetizer
by Editorial Staff
We offer you a recipe for an original and spicy Korean style eggplant appetizer.
Ingredients
- Eggplant – 1 kg
- Bulb onions – 2 pcs.
- Garlic – 3 cloves
- Salt – 1.5 teaspoon
- Ground black pepper – 0.5 teaspoon
- Ground red hot pepper – 0.5 teaspoon
- Soy sauce – 1.5 tbsp
- Vegetable oil – 100 ml
Directions
- We prepare products.
- Wash one kilogram of young eggplants, clean and cut into cubes with a side of 1.5 centimeters, add 1 teaspoon of salt, mix and set aside for 20 minutes.
- We clean two onions, wash, cut into strips or half rings.
- Chop three cloves of garlic.
- Pour 100 milliliters of vegetable oil into a frying pan with a thick bottom, lay the onion and, stirring from time to time, fry until soft.
- While the onions are fried, rinse the eggplants in cold water, put them in a colander and squeeze lightly.
- Add eggplants to the onion, stir and fry until soft.
- Turn off the heat, add 1.5 tablespoons of soy sauce, 0.5 teaspoon of red hot ground pepper, 0.5 teaspoons of black pepper, 0.5 teaspoon of salt and chopped garlic.
- Stir, let the salad cool and serve a delicious Korean style eggplant appetizer to the table.
Enjoy your meal!
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