Korean-Style Eggplant

Name: Korean-Style Eggplant
Total time: 40 min
Yield: 4
Ingredients: bell pepper — 100 г; carrots — 150 г; cilantro — 0.5 пучок; eggplant — 600 г; garlic — 3 зубчика; ground coriander — 1 ч. л.; ground red pepper — 0.5 ч. л.; sesame — 1 ст. л.; soy sauce — 3 ст. л.; vinegar — 2 ст. л.; sugar — 1 ст. л.; sunflower oil — 3 ст. л.

Russian cuisine

Editorial 40 min 4 servings

Master 72 kcal/100 g updated November 13

A spicy marinated eggplant appetizer with carrot, garlic and coriander. The flavor is at its best after a few hours in the refrigerator.

Method

Peel the eggplants in stripes, leaving some of the skin, and cut into sticks about 2 cm thick.
Steam the eggplants for 10–12 minutes, until soft but still holding their shape, then cool in a colander.
Grate the carrot on a Korean carrot grater, cut the bell pepper into thin matchsticks and finely chop the garlic.
Heat the sunflower oil in a small saucepan with the coriander and red pepper for about 20 seconds, until fragrant.
Mix the soy sauce, vinegar, sugar and garlic, then pour in the hot spiced oil.
Combine the warm eggplants, carrot and pepper with the marinade and toss gently with two forks.
Cover and refrigerate for at least 4 hours. Sprinkle with chopped cilantro and sesame seeds before serving.