Korean-Style Eggplants with Carrots
Description
It works for both holidays and everyday meals. Preparing the dish will take you about 15 minutes, but then it needs to be refrigerated for at least 1 hour. If you wish, you can skip the step of removing bitterness from the eggplants, as many vegetables no longer contain it, but if you have some free time, it's best to steam the sliced eggplant so that its flavor doesn't spoil the entire dish. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Wash the eggplants in water, cut them into sticks, and transfer the cut pieces to a deep bowl. Add salt and pour boiling water over them; let sit for 10 minutes — this will remove the bitterness this vegetable is known for.
- 3
Step 3
After that, rinse the cut pieces and transfer them to a pot, saucepan, or cauldron. Pour in warm water and simmer for 5–8 minutes over medium heat. The pieces should become soft but still hold their shape. Turn off the heat and drain the eggplant pieces in a colander, removing excess liquid.
- 4
Step 4
Meanwhile, peel and wash the carrots and onion. Grate the carrots on a Korean-style carrot grater, and dice the onion into small cubes. Peel and wash the garlic cloves. Heat a skillet with vegetable oil and reduce the heat to medium. Add the grated carrots and diced onion to the pan, press the garlic cloves through a garlic press, and add Korean carrot seasoning and ground black pepper. Do not add salt—it is already in the seasoning. Sauté everything for exactly 1 minute, stirring.
- 5
Step 5
Place the drained eggplant slices and sautéed vegetables in a salad bowl.
- 6
Step 6
Wash the parsley or dill and cilantro, chop finely, and add to a bowl. Lightly salt if needed.
- 7
Step 7
Gently mix everything together and pour in the vinegar. Place the bowl in the refrigerator for at least 1 hour, stirring the prepared appetizer from time to time. Serve the dish chilled.