Spicy Korean-style eggplants: how to prepare a tasty seasonal appetizer

Korean-style eggplant is a savory seasonal appetizer that can replace a variety of salads. To make this dish, you need to make a flavorful dressing based on rice vinegar and soy sauce. It is also very important to let the vegetables brew before eating so that the flavor is fully developed.

The idea of cooking Korean-style eggplants is published on the page of food blogger Tetiana on Instagram. The appetizer will perfectly complement meat and fish.

Ingredients:

• eggplant - 3 pcs
• sweet pepper - 2 pcs
• onion - 1 pc
• carrot - 1 pc
• garlic - 3 cloves
• parsley or cilantro
• sesame seeds - 2 tbsp
• chili pepper - 1 pc.

Ingredients for the dressing:

• oil - 2 tbsp
• rice vinegar - 2 tbsp
• honey - 1 tbsp
• soy sauce - 2 tbsp
• black pepper - 1/2 tsp
• ground coriander - 1 tsp

Method of preparation:

1. Cut the eggplant into thin strips 4-6 centimeters long.

2. Season with salt and drizzle with oil.

3. Put on a baking sheet and bake in a convection mode at 180 degrees until tender or fry in a pan.

4. At this time, chop the vegetables: the onion into rings and the pepper into strips, grate the carrots, chop the parsley, and squeeze the garlic.

5. To make the dressing, mix all the ingredients thoroughly into a homogeneous mass.

6. Mix the vegetables together, add sesame seeds, garlic, herbs and chilled eggplant, season with the sauce and let the salad stand for at least two hours.