Korean eggplant without pepper. Korean Eggplant - Delicious Asian Spicy Recipes

A peculiar, incomparable fruit of the nightshade family is found in various recipes. Eggplants are stewed or fried, caviar is cooked, salted or a spicy snack is made. As beautiful as it is appetizing: Korean-style eggplant salad is considered a healthy dish. A Korean snack is a delicious treat that will always find a place on the refrigerator shelf. Salad with hot spices can be prepared for the future for the winter, to be served later with boiled potatoes to the table, like sauerkraut.

Korean eggplant salads: the most delicious recipes with photos

The peculiarity of the fruit of the nightshade family lies not only in its special taste, but also in its excellent compatibility with other products, which helps to diversify the preparation of salads. Carrots, tomatoes, bell peppers, herbs, garlic - all this is ideal as an addition, as are cheese, nuts, soy sauce. Choose the most delicious recipes to cook eggplant in Korean and get down to business.

Raw Eggplant Korean-style Instant Cooking

A variety of methods for preparing the fruit of the nightshade family suggest that eggplants can be fried, baked whole, in pieces or in batter. Among them, there are recipes that retain all the useful substances of this product. To do this, as well as to prepare a salad quickly, is obtained because the fruits remain raw.

2 eggplants;
1 sweet pepper;
1 tomato;
1 st. a spoonful of vegetable oil, soy sauce;
greens, garlic to taste.

Cooking process:

Grate the fruits on a coarse grater or cut into very thin strips with a knife.
Chop the Bulgarian pepper, tomato into strips, and finely chop the greens with garlic.
Mix the ingredients, pour in the oil, soy sauce, mixing thoroughly.

Fragrant and delicious Korean-style boiled eggplants with carrots

In the classic recipes for cooking fruits of the nightshade family in Korean, the salad is seasoned with red ground pepper, garlic, coriander. Other possible seasonings include soy sauce and vinegar, which help to give the dish a spicy spiciness. A minimum of time is spent on the heat treatment of vegetables: a few minutes to fry, and the same amount if boiled or baked.

Ingredients:

2 eggplants;
1 carrot;
3 cloves of garlic;
half a lemon;
1 teaspoon of sugar;
3 art. spoons of soy sauce;
1 teaspoon of sesame seeds;
1 onion;
a pinch of red ground pepper.

Cooking:

Peel the carrots, chop into strips.
Boil blue ones, cut into cubes or strips.
Add finely chopped garlic, onion to chopped vegetables.
Pour in soy sauce, lemon juice, sprinkle with sesame seeds, red pepper.
Mix a piquant dish with carrots, let it brew before serving.

How to make a spicy pickled blueberry and zucchini appetizer

This fruit has another common name - blue ones. Eggplants with a purple skin, almost black in appearance, are available for sale. But on their personal plots, summer residents still grow yellow, white and even striped varieties of fruits of the nightshade family. Delicious spicy treats with fried or boiled blue ones are obtained by combining fruits with vegetables.

Ingredients:

3 eggplants;
2 zucchini;
3 cloves of garlic;
1 st. spoons of sugar;
2 carrots;
10 g of salt;
1 bell pepper;
2 pcs. onion;
100 ml of oil (vegetable).

Cooking process:

Wash the vegetables, put a pot of water on the stove, salt, lower the blue ones. Cook for no more than five minutes, then remove, cut into cubes.
Peeled, sliced zucchini is also boiled.
Combine everything together in a deep container, pour onions (half rings), bell peppers, carrots (straws) here, after lightly frying them.
The vegetable ingredients are mixed, oil, vinegar, soy sauce, finely chopped celery, garlic are poured in, after which they are removed for a day in a cold place.
A spicy appetizer should be well brewed to be suitable as a side dish for meat or as a spicy vegetarian dish for those who like to eat spicy.

Canning for the winter without sterilization: pickled blue salad

Autumn preparations, when housewives in the kitchen have to pickle, preserve vegetables or ferment, help to stock up on healthy and tasty "jars" for the winter. It will take a little time to serve homemade yummy to the table - you just need to make the dish for the future. Korean-style eggplant salad is prepared based on various recipes in which it is cut, made as stuffed, or simply whole.

Ingredients for Salad with Pickled Blueberries:

6-7 eggplants;
3 carrots;
3-4 cloves of garlic;
half a pod of red pepper;
500 ml of water;
30 g of salt;
5-6 pcs. black pepper;
2 bay leaves;

Cooking:

Cut off the tails of the blue ones, then cut shallowly into four parts from one edge.
Boil water, adding salt to it, lower the vegetables, cook for no more than ten minutes.
Throw the fruits in a colander, it is necessary that the excess liquid is gone, it is permissible to apply oppression.
Boil the marinade: water, a little salt, bay leaf, black pepper.
Cut the carrots into strips, finely chop the garlic, herbs, hot peppers. Mix everything, add to the eggplant, pour the marinade.
Withstand pickled eggplant for a week at room temperature, and when they reach readiness, they put the container with the workpiece for storage in a cool place.

Salad with tomatoes, cabbage and Korean seasoning: quick and tasty

The combination in one recipe of several types of vegetables at once - tomato, cabbage - helps to prepare a tasty, spicy and very appetizing eggplant dish. Although the number of ingredients is impressive, the salad is prepared quickly. If we add to this that a salad with blue ones is also very useful, then it's time to get down to business.

Ingredients:

3 eggplants;
3-4 small tomatoes;
1 head of cabbage (small);
2 pcs. bell pepper;
1 onion;
20 ml of vinegar;
120 ml of oil (vegetable);
2 cloves of garlic;
1 teaspoon of sugar;

Cooking process:

Bulgarian pepper is chopped into strips so that the salad looks beautiful, it is advisable to take fruits of different colors.
After drying, the tomatoes are cut into thin half rings.
Boil the little blue ones, take them out, let the water drain. After that, cut the fruit into strips (straws).
Chop cabbage, carrots, combine with other vegetables.
Add Korean seasoning to the vegetable mixture: soy sauce, vinegar, red, black pepper, sugar, chopped garlic, chopped onion.
Pour in the vegetable oil and mix gently.

Blue eggplant salad with mushrooms and meat

Eggplants are such an unusual, versatile fruit that they are easily combined in one recipe with meat and mushrooms. The dish turns out to be hearty and light if you choose a brisket for it. This article will surprise many who consider eggplant a vegetable. According to all the canons of botany, this fruit is considered a berry, and the most delicious blue varieties are purple or blue-black. Given this fact, the Korean eggplant salad recipe is deservedly considered original.

Required Ingredients:

2 eggplants;
1 tomato;
50 g brisket;
50 g mushrooms (pickled);
1 st. a spoonful of sour cream, tomato paste;

Cooking:

Tomatoes are cut into circles or cubes.
Eggplants are not peeled, baked in the oven for about five minutes until the fruits are soft. Then cut into strips.
In the same way, cut the brisket, chop the onion, mushrooms.
Sour cream is mixed with tomato paste, spices and poured to dress the dish, carefully and gently mixing all the ingredients.
Decorate the salad with mint leaves, parsley.

Video recipe: Eggplant Heh step by step

The delicious vegetable dish is the most common side dish in Korea due to its easy preparation. The correct step-by-step recipe assumes that the proportion and order of preparation must be maintained in it, but you also need to worry about the necessary ingredients, not forgetting to buy fresh, ripe fruits. To make Heh with eggplant, as they do in the homeland of a vegetarian dish, watch the video and learn all the secrets that help make the salad delicious.

Video: Korean classic eggplant recipe

Fans of spicy, when the autumn season of harvesting comes, should add a recipe for a classic Korean salad with eggplant to the collection to roll it up. What and in what proportions to take for this? A video shows this in detail, and experienced housewives, resorting to sterilization, warm processing of ingredients, will be able to make a spicy yummy with an appetite awakening

Fans of exotic spicy cuisine will appreciate Korean eggplant. The most delicious recipe for this dish includes coriander, garlic and red pepper. Such spices go well with eggplant and emphasize their original taste.

Korean eggplant - a simple and delicious recipe

The main thing in this dish is the marinade. Therefore, it should be given special attention. For the marinade you need to take: 40 ml. table vinegar (9%), 20 ml. soy sauce, 7 tbsp. l. any vegetable oil, 1 tsp sugar and 2 tsp. salt, a pinch of black and red pepper, coriander, nutmeg and seasoning for Korean carrots. In addition, you will need to use 3 pcs. carrots and onions, 3-4 cloves of garlic and 4 medium eggplants.

Eggplants are washed, get rid of the tails, and then chopped into thin long sticks.
Then they should be infused for 30 minutes, well sprinkled with salt. After this time, all the released liquid is drained, and the vegetable slices are squeezed out.
Half of the vegetable oil is heated in a saucepan and eggplants are fried on it for 15 minutes.
Ready vegetables are transferred to a large bowl for pickling, and chopped onion is fried in the remaining oil in any convenient way. Then he goes to the eggplant.
Carrots are crushed using a special "Korean" grater and added to the rest of the ingredients.
It remains to add all the spices, garlic, soy sauce, vinegar, sugar, salt passed through the press to the future appetizer. All components are thoroughly mixed and sent to the refrigerator to infuse for 4-5 hours.

During this time, each piece of vegetable will absorb the spicy spicy marinade and acquire a spicy taste.

Heh from eggplant

Surely, many housewives have already tried to cook heh from meat or fish. But the vegetable version of such a dish is no less tasty. For him, you need to take the following products: 1 pc. carrots, sweet bell peppers of any color, eggplant and onions, 120 ml. vegetable oil, 2.5 tablespoons of apple cider vinegar and seasoning for Korean carrots, a couple of cloves of garlic, 0.5 tsp each. sugar and salt, 30 ml. soy sauce.

For the dish under discussion, eggplants do not need to be peeled. They are only thoroughly washed and cut lengthwise into thick plates (0.7-0.9 cm), and then obliquely into thin strips. The slices are sprinkled with salt and left for half an hour. During this time, bitterness will come out of them.
While the eggplants are soaking, the bell pepper is finely chopped, the onion is cut into half rings, the carrot is rubbed on a special grater. Vegetables are lightly crushed with hands, covered with a mixture of sugar and salt and also left for about 30 minutes.
Eggplants are squeezed out of the liquid and boiled for a couple of minutes in boiling water, after which they are mixed with soy sauce, chopped garlic and other vegetables.
It remains to pour the mixture with boiling oil, add vinegar to it, mix all the ingredients thoroughly, and leave the appetizer to infuse on the bottom shelf of the refrigerator for 4-5 hours.

The discussed vegetables, fried with chicken in Korean, are an independent full-fledged dish, which is served without a side dish. Roasted sesame seeds and other additives will help make its taste more multifaceted. To prepare eggplant with meat according to this recipe, you need to use the following ingredients: 2 medium eggplants, 300 g chicken fillet, 50 ml. soy sauce, salt, spices, oil.

Eggplants are washed, chopped into strips, sprinkled with salt and left to soak for half an hour.
At this time, chicken fillet is finely chopped and fried in vegetable oil.
The meat is set aside for a while, and slices of vegetables are fried on all sides in the same pan.
It remains to return the chicken to the container, add soy sauce, salt, selected seasonings, mix the mass, and cook all the ingredients together for 5-7 minutes over low heat.

Korean dishes are distinguished by their spicy taste with the addition of spicy additives, with many different vegetables. We offer to consider Korean eggplant, you will find the most delicious instant recipe below, moreover, in different versions.

Products:

Eggplant, medium - 6 pcs.
Hot and sweet pepper 2 pcs.
Soy sauce - 1 teaspoon
Seasoning - 0.5 tablespoons
Apple cider vinegar - 100 ml.

Blue cut in length into two parts, remove the skin from them and dip in boiling water for five minutes. Remove, cool under cold water, chop into strips. Also chop the peeled peppers into strips, remove all the seeds. Combine all salad products together and let it brew for about half an hour.

Korean style eggplant, quick salad

Products:

Blue 2 kg
White onion 3 pcs
Carrot medium 3 pcs
Bulgarian pepper half a kilogram
Garlic 2 cloves
Half a bunch of parsley
Seasoning for Korean dishes
Refined oil 1 cup
Vinegar 6% 150 ml
Salt 1 spoon
Sugar 3 spoons with a slide

Boil blue ones for ten minutes, adding a little salt. Then let the liquid drain, remove the peel and cut into strips, chop the pepper in the same way. Onion (not very large) in rings, carrots with a special grater, crush garlic with garlic. Fold all the products, add the rest of the ingredients, after half an hour you can eat the salad.

Korean eggplant, delicious recipe

Products:

Vegetables: eggplant (large), onion (medium), carrot and bell pepper - one each
2 garlic cloves
Seasoning used for Korean dishes 0.5 teaspoon
Vinegar 9% - 1.5 tablespoons
Corn oil 2 tbsp. spoons

Wash blue and chop into rings, pour in salt water for forty minutes. Throw in a colander, dry, cut into large strips and stew in one tablespoon of oil. Grind carrots and peppers with a grater, which is used for cutting Korean vegetables, attach to eggplant. Onion, chopped finely, stew, turn off the stove, add vinegar and crushed garlic. Pour the dressing to the rest of the products, seasoning on top, mix - in half an hour the salad is ready.

- simple and delicious recipe.

Korean Eggplant Quick Eat

Products:

Eggplant 1 kg
3 onions
3 red and 3 yellow peppers
3 medium carrots
Small head of garlic
A pinch each: turmeric, salt, rosemary
A little bit of black pepper
Sugar full tablespoon
170 table vinegar
250 ml unscented oil

Peel the carrots, chop with a Korean grater and pour boiling water, cover with a lid. Chop the onion and pepper into thin strips, blue - into cubes, fry separately for three to four minutes. Combine the stewed products, add all other products to them, mix and leave to soak for a couple of hours.

Korean eggplant appetizer

Products:

Vegetables: eggplants, onions, carrots, bell peppers - 2 pcs.
Oil: vegetable or olive 5 full Art. spoons, refined for frying
Seasonings: coriander and black pepper, 0.5 tsp each
Garlic - 5 cloves
One spoon of soy sauce
One spoonful of vinegar
Salt and sugar by a pinch

Eggplants must be poured with cold water, so bitterness comes out, but at the beginning we will cut them into strips and leave them in water, half an hour will be enough. Drain and put on a towel, fry on both sides, turn with tongs to keep their shape. Soak onion, chopped in half rings, in water for 25-30 minutes. Grind carrots manually or with a grater, which is used by Koreans. Mix all products, sprinkle with garlic and leave to soak for at least two hours.

Eggplant in Korean for the winter

Products:

One kilo of blue
Medium onion 3 pieces
Bulgarian pepper - 3 pcs
Carrots 4 medium or 3 large
Garlic - whole head
200 ml. 9% vinegar
Salt 0.5 tablespoon and 1 not full spoon of sugar
Mix for Korean dishes 30 g
Unscented oils 250 g

Coarsely grate the carrots, pour boiling water over and leave aside, covering with a lid. Eggplant, cut lengthwise into two, boil in salted water, chop cooled for five minutes. When the boiling water has cooled completely, where the carrot lies, drain, squeeze, combine with eggplant, onion and chopped pepper. Mix: vinegar, salt, seasoning, garlic, sugar and oil. Mix everything together and season with sauce. Put in jars, sterilize for 25-30 minutes. Close with a key and leave upside down in a warm place to cool completely.

- a simple recipe with a photo.

Korean eggplant with tomatoes for the winter

Products:

One kilogram of ripe tomatoes
One kilo of white onion
Carrot one kilogram
Peppers yellow and green - one kilogram each
Blue large 2 kg
2 medium cloves of garlic
1 hot pepper
Coriander and crushed red pepper
Salt and one incomplete spoonful of sugar
Vinegar 9% 2 spoons
Refined oil

Cut off the edges from the eggplant, into several plates and then chop these plates into strips. We put it in a container, fill it with two tablespoons of coarse salt, fill it with cold water to completely cover them and leave it aside for 50-60 minutes.

Grind hot pepper, garlic and parsley with a meat grinder. Carrots on a grater for Korean carrots, tomatoes, onions and peppers - in half rings.

An hour has passed, drain the blue ones, put on a towel and then fry in portions, turn over with a slotted spoon. Stew carrots, tomatoes and peppers separately, for five minutes under a closed lid, in portions.
Put all the vegetables in a large bowl, add the garlic mixture, coriander, a spoonful of salt and sugar and one spoonful of vinegar. Mix gently, it is better to do it with your hands, taste it, maybe it will suit someone like that, and who wants a spicier dish, then add red ground pepper. Now you need to leave the salad in a cool place to soak for 3-4 hours.

Ingredients:

eggplant - 2 kilograms;
onions - 500 grams;
sweet pepper - 500 grams;
carrots - 500 grams;
garlic - 6 cloves;
red ground pepper - 1-2 teaspoons;
ground coriander - 2 teaspoons;
ground black pepper - 1 teaspoon;
vinegar 9% - 100 milliliters;
sugar - 8 tablespoons;
vegetable oil - 100 milliliters;
salt - 1 tablespoon.

The fastest pickled eggplant in Korean. Step by step recipe

We need to cut the washed and wiped eggplants into thin sticks. First, cut off the tails on both sides and cut the eggplant into four parts: lengthwise and across. We cut each cut part of the blue one into sticks.
The eggplants were placed in a bowl and sprinkled with salt. Do not forget to mix so that the salt is not only on the top eggplants, but also gets on the bottom ones. Leave it like this for one hour.
An hour has passed, we drain the formed dark juice from the eggplants and wash them under running water.
Next, prepare the eggplant directly for pickling. They can be boiled, fried in sunflower oil and simply baked in the oven. I, as a lover of instant Korean eggplant, choose baking in the oven. This has its advantages: as I said, eggplant cooks quickly and will not be as greasy as when fried.
Lightly grease a large baking sheet with vegetable oil. And put eggplant on it. We cover them with food foil from above: so they will not burn with us. And put in a preheated oven for 10-15 minutes. When they become soft, they can be removed from the oven. If you still decide to cook them, then lower them into boiling water and cook for 10 minutes. Then let them cool down.
We clean the carrots and, of course, wash them. Then we cut it with a Korean vegetable shredder. Pour in boiling water and leave for 3 minutes. After that, rinse it through a colander with cold water. Our carrots will be soft after that.
We will cut the peeled onion into half rings.
Do not forget to wash the sweet pepper and remove the core from it, along with the seeds. Cut the pepper into four parts, and then chop into thin strips.
In a sufficiently large container, mix all our chopped and grated vegetables, except for eggplant. Add garlic to them, which must be crushed or passed through a press.
It's time to add the spices. Salt, coriander, black and red hot peppers, vinegar, sugar and sunflower oil. A spoonful of salt should be taken without a slide, the amount of pepper can be reduced or vice versa, increased. This is already a matter of taste. Hot red pepper can be replaced with bitter capsicum, taking half or a third of the whole pepper.
Mix the vegetables, cover with a lid or film on top. Set aside to marinate for 5-6 hours.
And now we mix pickled vegetables and still warm, not cooled eggplants, mix. Korean-style quick marinated eggplants with carrots are ready - this is a dish option for eating right away.
If you decide to prepare this yummy for future use, for the winter, then we will continue to preserve them.
We need three liter jars: you can take six half-liter jars. Be sure to sterilize them in a way convenient for you: over steam or in the oven. And spread the Korean-style pickled vegetables in sterile jars.
Pour cold water into a large saucepan. Lay a towel at the bottom of the pan and place the jars, adding water up to their necks, to sterilize. As soon as the water boils in the pan, count exactly 35 minutes if you have liter jars, and 20 minutes if you have half-liter jars.
Then remove the jars from boiling water and immediately roll them up with sterile lids. As usual, turn the jars upside down, wrap them up and let them cool completely.

Korean marinated eggplants are ready. Be sure to cook them according to this recipe. And in winter, opening a jar of eggplants, you will immediately feel the aromas of summer: a delicate smell of sweet pepper, a hint of garlic and an incomparable aroma of coriander. Visit our site "Very tasty": new recipes for preservation and other equally delicious dishes are waiting for you. Good appetite!

With the recipe Eggplant in Korean for the winter You can endlessly experiment! Since its composition can be changed without compromising the taste of the final product. But this in no way applies to the process of preparing the marinade, because the safety of vegetables in the winter depends on it. They come out amazing! It is such an appetizer that is needed in the winter, when there are so few fragrant fresh vegetables on the table! Eggplant preparation will be an appropriate addition to the main dishes; and also it can be safely included in the festive menu. In addition, it is certainly worth mentioning that this dish is healthy, storing useful substances and vitamins. Plus to all the advantages - it is simply prepared and perfectly absorbed by the body (since it does not contain fat and has a minimum of calories)!

Traditionally, Korean-style salads are prepared from raw vegetables, that is, without subjecting them to prolonged heat treatment. But when it comes to eggplant, it comes down to pre-cooking, baking in the oven, or roasting. Thanks to these procedures, the bitterness inherent in these vegetables is removed from them. And cooking, after which less oil is added to the dish, also lowers the number of calories in the finished snack. Corking a Korean salad recipe involves sterilizing glass containers. The vegetables themselves, in order to avoid digestion, are cut into half rings or straws. Important: eggplants after pre-treatment should in no case be raw, but remain moderately hard. The remaining ingredients are laid in the recipe "" at the discretion of the cook.

Recipe #1

“Blue” ones are usually prepared in combination with other vegetable components: onions, carrots, peppers, etc. So in this recipe, vegetables are combined for juiciness and enriching the taste of a winter snack. A jar of such a seaming in the cold will be a great find! Required to prepare the recipe Eggplant in Korean for the winter"for 4 kg of blue ones, the following products: 1 kg of onion, carrots and sweet bell peppers, 100 g of garlic, 1-2 tsp. hot ground pepper (optional), salt, 2 tbsp. vinegar essence 70%.

Eggplants selected for snacks are washed, peeled (if there is free time, otherwise it is allowed to leave the peel) and cut into thinner strips. Then they should be salted and left for 60 minutes to let the juice. During this time, the carrots are peeled, washed and rubbed on a special grater with thin long threads or chopped into strips. Bulgarian sweet pepper is freed from seeds and stalks and cut into strips. The onion is peeled and cut into half rings. Garlic is crushed randomly. All prepared vegetables (without eggplant) are mixed, seasoned with hot ground pepper, vinegar essence and left to marinate for 5 hours. Hot pepper can be excluded from the recipe if there is no particular love for eating hot and burning dishes.

In the meantime, eggplants are filtered from the excess of their own juice, which “takes away” the natural bitterness they do not need in the snack. After that, they are fried in a small amount of vegetable oil, and still warm, they are combined with the rest of the pickled components. The mass is carefully stirred and laid out in dry sterilized jars. It is not necessary to roll up the container yet, but simply cover with lids and place the workpiece to sterilize for 15-25 minutes in boiling water. Immediately after this, the jar with Korean rolls up and is covered with a blanket until it cools completely.

Eggplant in Korean for the winter. Recipe

Ingredients for the next harvesting method " Eggplant in Korean for the winter. Recipe"These are: 2 kg of blue ones, 1 medium head of garlic, 0.5 kg of sweet red pepper and carrots, 250 g of onions, 150 ml of sunflower oil, 100 ml of 9% vinegar, 2 tbsp. sugar, 2 tsp salt, 1 tsp ground black pepper. The output of the workpiece from the specified number of products is approximately 8 half-liter cans or 4 liters.

All vegetables are washed and cleaned if necessary. Seeds are selected from bell peppers, and he himself is cut into strips. Onions are cut into rings, which are additionally divided in two. Carrots are rubbed on a small grater. The main ingredients - eggplants - are cut into cubes of 2 * 2 cm, dipped in a colander in boiling salted water and boiled in it for up to 10 minutes, not exceeding this time due to the possibility of boiling the “cuts”. Then the pieces are taken out of the water and laid out in a sieve to drain the liquid. The garlic is finely chopped or pressed through a garlic press. Prepared products are poured together in an enameled pan and gently mixed.

Next, prepare the marinade filling. For her, sunflower oil is combined with vinegar, salt, sugar and ground pepper. The marinade is poured into a pre-prepared "assorted vegetable", they are stirred and put on the stove to boil. The mass is not boiled, but only brought to the point of boiling. After that, the pan is covered with a lid, and the workpiece is stewed for about 10 minutes, stirring it with a spoon. At individual discretion, you can add a little water. The finished ones are laid out in jars and hermetically twisted with boiled metal lids. For a long shelf life, the salad should be sterilized for 30 minutes, and only after that roll up and leave to cool.

Recipe #3

The third method recommends making winter blue ones sharp. To prepare such a savory snack, called, you need to take 1 kg of onion, 150-200 g of garlic, 1.5 kg of carrots, 2 kg of sweet bell pepper, 2-3 pods of hot pepper, vinegar for 4.5-5 kg of “blue” , salt and sunflower oil. And also on delicious eggplant in Korean for the winter you will need coriander, parsley, basil and Korean carrot seasoning.

Eggplants for the acute method are washed under cold water, they are cut into strips, and the prepared pieces are laid out in a large bowl or other container, where salt is poured to taste, and the mass is thoroughly mixed. After it should be infused for one hour. Sweet pepper is washed, cleaned of seeds and tails, and also cut into thin strips. The same is done with hot peppers, except that the pieces should be very small. Carrots are peeled, washed and rubbed on a fairly large grater. Garlic and onions, peeled, are crushed in a convenient way; but it is desirable to cut the onion in half rings.

Now all prepared vegetables are transferred to a deep bowl, except for eggplant. After mixing, a couple of tablespoons of sunflower oil is poured into them, the mass is stirred again and left to marinate for 4-5 hours. Approximately 100 ml of oil is poured into the pan and heated. Eggplants are poured into a colander and rinsed in cold water, washing off the salt and juice from them. Then they need to be squeezed very carefully. After the "blue" is fried in hot oil until golden brown, cooled to room temperature and mixed with the rest of the vegetables. Salt is added to them to taste.

Next, the sterilized glass jars are filled with the vegetable mixture. The marinade formed during insisting is also poured into the container. The workpiece is sterilized for about 25-30 minutes in boiling water, and rolled up. Before cooling, the jars are turned upside down.

Recipe #4

For another delicious recipe "Korean-style eggplant for the winter" you need to prepare: 1 kg of eggplant, 4 medium carrots, 3 large sweet peppers, 1 head of garlic, 3 onions, 20 g of ground coriander, 250 ml of vegetable oil, 1 tbsp. sugar, ? st.l. salt, 180 ml of 6% table vinegar, 15 g of ground black pepper.

The first in a particular case is not preparing a carrot. It should be cleaned, grated on a special grater or cut into strips. Then the carrots are poured with boiling water so that the water completely covers it, covered with a lid and left to cool completely. After draining the water, the carrot is squeezed out and transferred to a large bowl. Peeled onions and peppers are crushed into small cubes and added to the carrots. Eggplants are washed, cut lengthwise and then cut into half rings. "Blue" are boiled in salted water for 2-3 minutes, lean back in a colander, cool, slightly squeezed and combined with other vegetable components of the dish.

In a separate container, chopped garlic is mixed with salt, sugar, spices, vegetable oil and vinegar. The marinade is laid out to the vegetables, and they are mixed. Next, the spicy eggplant salad is put into jars, which are covered with lids and placed in a bowl of hot water to be sterilized for 25 minutes (the time is indicated for approximately one liter containers). After the workpiece is removed and twisted. For days it should be kept wrapped up. Eggplants are stored in an oriental recipe even at room temperature. And they are served on the table with buckwheat with cutlets, pork rolls, french fries - any option turns out to be tasty and satisfying.

Recipe number 5

A rather unusual type of eggplant snack, which is marinated with dried mint and walnuts, suggests the presence of such products: 3 kg of "blue", 200 g of garlic, 2 liters of water, 200 g of walnuts, 80 g of sugar and salt, 10 tbsp. . vegetable oil, 1 tsp dried mint, 15 black peppercorns, 3 tbsp. essences of acetic 70%.

And before how to cook eggplant in Korean for the winter, you should do the vegetable components. To do this, the eggplants themselves are washed, the stalks are cut off from them and cut lengthwise into long narrow strips. Then they are put into a saucepan, poured with salted water (1 tablespoon of salt per liter of water) and they are given the opportunity to infuse for about half an hour. Then they recline in a colander and rinse under running cool water. This manipulation removes the bitterness characteristic of vegetables. The next step is to remove the skins from the eggplant strips, and fry the pulp in vegetable oil.

Walnuts with garlic are passed through a meat grinder, and dried mint is added to them. The mass is mixed and folded to the eggplants, after which it would be good to stir them, but very carefully. The resulting dish is folded into sterilized jars, adding 2 tablespoons to each. oil, 5 peas of black pepper and 1 partial tbsp. essences of vinegar. Next is the marinade. It is extremely simple. Water is brought to a boil, and 80 g of salt and sugar are dissolved in it. After boiling the marinade for 5 minutes, eggplants are poured over it and put on sterilization for 40 minutes. Finally clogged.

By the way, eggplant can be marinated in spices and whole, which is extremely simple. Of these, they subsequently make salads and add to various dishes. For pickling, only the best vegetables are selected, strong, regular in shape and with a small seed. For filling 5 liters of water, 15 tablespoons are taken. 9% vinegar, 1 cup salt, 10 black peppercorns and 7-8 bay leaves. The "blue" ones are washed thoroughly, the tails are cut off from them, and after the fruits are pierced with a fork in several places. Next, the brine is boiled (1.5 kg of salt per 10 liters of water), and vegetables are laid in it (directly into the boiling one), where they are boiled for 5 minutes. For marinade, water is boiled, salted according to the recipe, boiled for 3 minutes, and vinegar can be poured into it. Spices are placed in prepared jars, hot eggplants are placed on top of them. And the container is filled with boiling marinade filling. Now the workpiece must be rolled up and removed before winter.