If you have harvested a good harvest of eggplant, then this recipe will come in handy. You will learn how to cook an amazingly tasty and moderately spicy dish, pickled eggplants, which will delight absolutely everyone and even the most strict gourmets.
Recipe content:
- Secrets of delicious eggplant
- Ingredients
- Step by step cooking
- Video recipe
Eggplants, or as the people call the blue ones, have earned the great love of many residents of our country. Their recipes are not limited only to caviar, they are used for making salads, preparations, snacks, stuffing and much more. In addition, eggplant is a valuable source of vitamins and nutrients. It contains a lot of potassium salts, which have a beneficial effect on the good functioning of the cardiovascular system and muscles. Also, this vegetable contributes to weight loss, since 100 grams of it contains only 24 kcal, from which it is recommended for inclusion in all kinds of diets. Of course, fried eggplants in oil are an exception. These, of course, are not suitable for dietary nutrition. However, they can be baked, stewed, boiled, and marinated.
Secrets of delicious Korean pickled eggplant
- Fruits must be selected young, while they are already ripe of medium size without external damage. The presence of small scratches, dents and cuts means that there is little corned beef in the fruit, which means that the vegetable will be bitter.
- Many recipes suggest that before cooking, soak the eggplants in cold water with the addition of salt. This, firstly, will allow the vegetable to get rid of bitterness, and secondly, it will prevent them from absorbing a large amount of oil during frying.
- Caloric content per 100 g - 49 kcal.
- Servings - 6
- Cooking time - 1 hour for cooking, 2-3 hours for pickling
Ingredients:
- Eggplant - 5 pcs.
- Carrots - 2 pcs.
- Onions - 2 pcs.
- Garlic - 2 cloves
- Ground coriander - 1 tsp
- Soy sauce - 2 tablespoons
- Table vinegar - 1 tablespoon
- Vegetable oil - 3 tablespoons
- Salt - 2 tablespoons or to taste
- Ground black pepper - 1, 3 tsp or to taste
Cooking Korean style pickled eggplant
1. Wash eggplants under running water, cut off the tails and soak in salted water. Leave them for half an hour so that all the bitterness comes out of them. Then fill the fruits with fresh fresh water and boil for 20 minutes until soft.
2. Remove the boiled eggplants from the water, cool slightly and cut. The cutting method can be different: circles, cubes, bars.
3. Peel and wash carrots, onions and garlic.
4. Cut vegetables into strips.
5. Put chopped carrots, garlic and onions into a pickling container. Season them with spices and herbs for the marinade.
6. Stir the vegetables until they are covered in spices.
7. Add prepared eggplants to them.
8. Stir the food again.
9. Leave the vegetables to marinate for at least 2-3 hours. Then you can serve them to the table. Store such assorted vegetables in the refrigerator under tightly closed crumbs.
See also the video recipe on how to make Korean style eggplant salad.
