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

  1. We prepare products.
  2. 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.
  3. We clean two onions, wash, cut into strips or half rings.
  4. Chop three cloves of garlic.
  5. 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.
  6. While the onions are fried, rinse the eggplants in cold water, put them in a colander and squeeze lightly.
  7. Add eggplants to the onion, stir and fry until soft.
  8. 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.
  9. Stir, let the salad cool and serve a delicious Korean style eggplant appetizer to the table.

Enjoy your meal!

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