Technology and secrets of cooking spicy eggplant with carrots and onions at home. Nutritional value and calorie content. Step by step recipe with photo and video recipe.
So the long-awaited time has come, when many beloved eggplants ripen. A variety of delicious and hearty casseroles, salads, side dishes are prepared from them … I propose to open the season with the preparation of a spicy cold snack - marinated eggplant with carrots and onions. Eggplants are somewhat similar to Korean-style vegetables, quite spicy and piquant, in a sweet-sour marinade and with a garlic flavor. Fans of spicy dishes will definitely like them. Therefore, if you are a fan of such spicy dishes, add this delicious recipe to your culinary piggy bank. The appetizer may not be liked only by people who do not like dishes with a bright pronounced sour-spicy taste. Everyone else will definitely like it.
Salted eggplants with carrots and garlic can be prepared not only for everyday meals as a snack for meat and fish dishes. They will be a wonderful decoration for any festive feast, because go well with strong drinks. The dish is prepared very simply, which will delight every chef. It is stored for a long time, thanks to the addition of a preservative - vinegar. Although the eggplants are so tasty, spicy and piquant that you just lick your fingers, which means they are eaten almost immediately.
- Caloric content per 100 g - 78 kcal.
- Servings - 1
- Cooking time - 1 hour 45 minutes
Ingredients:
- Eggplant - 2 pcs.
- Onions - 1 pc.
- Carrots - 1 pc.
- Greens (any) - several branches (optional)
- Salt - 0.5 tsp or to taste Table vinegar - 1-2 tsp.
- Soy sauce - 3-4 tablespoons
- Refined vegetable oil - 4-5 tbsp.
- Sugar - 1 tsp without slide
- Spices and spices (coriander, black ground pepper) - to taste
Step-by-step cooking of eggplant with carrots and onions:
1. Prepare the eggplant first. To do this, wash them and put them in a pot of salt water. Trim off the ponytails if desired. Send them to the stove, boil and cook over moderate heat for 10-15 minutes until tender. Simultaneously with boiling the fruits, the bitterness that is inherent in this vegetable will come out of them.
Typically, the bitter taste is not found in the pulp, but in the skin. Therefore, sometimes it is enough to just peel the eggplants to get rid of the bitter taste. This, of course, can be done, but if it does not contradict the recipe. In this case, this method will not work, because peeled eggplants turn into puree after heat treatment.
Alternatively, eggplant can be fried in a pan or baked in the oven. The first option will be more high-calorie, because eggplants absorb a lot of oil during frying. In the oven, significantly reduce the consumption of vegetable oil. In principle, it is up to you to decide which method of preparing eggplants is better. Any of these are fine for this snack. But options with roasting and baking in the oven take more time, because eggplants must be pre-soaked for one hour in salted water or the raw cubes must be covered with salt to remove the bitterness from them.
Cool boiled, baked or fried eggplants to room temperature.
2. Peel carrots, wash and grate in Korean style. I don't have such a grater, so I use a regular one with large teeth.
Peel the onions, wash them and chop them into thin quarter rings with a sharp knife.
Send the vegetables to the bowl where the dish will be marinated.
3. Cut the cooled eggplants into rings, half rings or cubes (of your choice) and send to a bowl with vegetables.
4. Prepare the marinade in a separate container. Combine soy sauce, salt, sugar, vinegar, vegetable oil and any spices and herbs. It is not necessary to salt a lot, so as not to oversalt. the marinade contains soy sauce, which is already salty. You can add ground coriander, Korean carrot seasoning, minced garlic, black pepper, minced cilantro, or basil to the marinade. Mix the ingredients well and season the prepared vegetables.
Mix everything gently and taste. If there is not enough salt, add it to taste.
Send the eggplants with carrots and onions to marinate in the refrigerator for 1 hour.
