Blue Eggplants with Carrot, Korean Style
Description
What's the best appetizer? The answer is simple — eggplant with Korean-style carrots, made at home! This tangy, moderately spicy appetizer pairs wonderfully with meat dishes and all kinds of side dishes. I also had an idea that eggplant-and-carrot salad can be used as a filling for baked goods. Good luck. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Wash the eggplants thoroughly and cut into matchsticks (with the skin on). Salt and leave for 2–3 hours.
- 2
Step 2
Squeeze the eggplants with your hands to remove excess liquid. Immediately fry them in oil until soft.
- 3
Step 3
Peel the carrots and grate them on a Korean-style carrot grater.
- 4
Step 4
Combine the carrots with the eggplants, minced garlic, 1/2 tbsp. salt, sugar, and vinegar.
- 5
Step 5
Heat 5 tbsp vegetable oil. Add it to the salad and mix thoroughly. Season with pepper to taste. Refrigerate for several hours.
- 6
Step 6
Done!