Korean-style eggplant salad
Description
The recipe won't take much time. Here's a special recipe for Korean-style eggplant salad. This recipe includes a variety of vegetables; if you don't like certain ones, you can replace them with others or simply leave them out. For example, my brother doesn't like onions, so I make the salad without them for him. The finished salad should be refrigerated for 24 hours—this allows the vegetables to fully absorb the spices and sauce. Have a wonderful day. Serve and enjoy!
Instructions
- 1
Step 1
Wash the eggplants and slice them into thin strips, then sprinkle with a tablespoon of salt and mix. Let stand for half an hour.
- 2
Step 2
Slice the onion into half-rings.
- 3
Step 3
Finely chop the herbs, crush the garlic using a garlic press.
- 4
Step 4
Grate the carrot on a Korean carrot shredder.
- 5
Step 5
Finely chop the bell pepper and tomatoes.
- 6
Step 6
Wash the eggplants in cold water and squeeze out the moisture, then fry in vegetable oil for 5-7 minutes.
- 7
Step 7
Place all the vegetables into a deep bowl, sprinkle with pepper and sesame seeds, then mix with honey, garlic, and herbs.
- 8
Step 8
Thoroughly mix everything, add vinegar and soy sauce. Refrigerate for 24 hours.
- 9
Step 9
Decorate as desired and serve.