Ingredients:

• eggplant - 2 kilograms;
• onions - 500 grams;
• sweet pepper - 500 grams;
• carrots - 500 grams;
• garlic - 6 cloves;
• ground red 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 Korean style pickled eggplant. Step by step recipe

1. We need to cut the washed and wiped eggplants into thin cubes. To begin with, we 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 into cubes.
2. The eggplants were placed in a bowl and covered with salt. Do not forget to stir so that the salt is not only on the top eggplants, but also on the bottom ones. Leave in this form for one hour.
3. An hour has passed, we drain the resulting dark juice from the eggplants and rinse them under running water.
4. Then we cook the eggplants directly for pickling. They can be boiled, fried in sunflower oil and simply baked in the oven. I, as a lover of instant Korean style eggplant, choose baking in the oven. This has its advantages: as I said, eggplants cook quickly and will not be as greasy as when frying.
5. Lightly grease a large baking sheet with vegetable oil. And put the eggplants on it. We cover them on top with food foil: this way they will not burn with us. And put in a preheated oven for 10-15 minutes. When they are soft, you can remove them from the oven. If you still decide to cook them, then put them in boiling water and cook for 10 minutes. Then let them cool down.
6. We clean the carrots and, of course, wash them. Then we cut it with a Korean vegetable shredder. Pour boiling water over and leave for 3 minutes. After that, rinse it through a colander with cold water. Our carrot will then be soft.
7. We will cut the peeled onions into half rings.
8. Do not forget to rinse the sweet pepper and remove the core from it, along with the seeds. Cut the pepper into four pieces and then chop it into thin strips.
9. In a large enough container, we mix all our chopped and grated vegetables, except for eggplants. We add garlic to them, which we must chop or pass through a press.
10. It's time to add some 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, on the contrary, increased. This is already a matter of taste. Hot red peppers can be replaced with bitter peppers by taking half or a third of the whole peppercorn.
11. Mix the vegetables, cover with a lid or foil on top. Set aside for pickling: 5-6 hours.
12. And now we will mix pickled vegetables and still warm, not cooled down eggplants, mix. Korean style quick pickled eggplants with carrots are ready - this is an option for eating right away.
13. If you decide to prepare this yummy for future use, for the winter, then we will continue to preserve them.
14. We need three liter cans: you can take six half-liter jars. Be sure to sterilize them in a way that is convenient for you: over steam or in the oven. And arrange the Korean style pickled vegetables in sterile jars.
15. Pour cold water into a large saucepan. Lay a towel at the bottom of the pan and put the jars, adding water along their neck, sterilize. As soon as the water boils in the pot, count down exactly 35 minutes if you have 1 liter cans, and 20 minutes if you have half liter cans.
16. Then remove the jars from the boiling water and immediately roll them up with sterile lids. As usual, turn the jars upside down, wrap them up and stand until they cool completely.

Korean style marinated eggplants are ready. Be sure to cook them according to this recipe. And in winter, opening a jar of eggplant, you will immediately feel the aromas of summer: a subtle smell of sweet pepper, a speck of garlic and the incomparable aroma of coriander. Come to our site "Very tasty": you are waiting for new recipes for preservation, and other, no less delicious dishes. Enjoy your meal!

While the season of fresh vegetables is not over yet, I decided to treat my family and friends with my favorite snack. This is an instant Korean eggplant. The recipe is very simple and budgetary, and most importantly, very tasty. It is only necessary to fry the eggplant slices in vegetable oil, transfer them with a mixture of fresh vegetables with garlic and herbs, and then pour over the hot marinade.

It turns out a very tasty and aromatic appetizer that perfectly complements both meat or fish dishes, and a side dish of potatoes, rice or pasta. And if you want to cook Korean-style eggplants for the winter, in the form of a blank under the lid, I recommend that you familiarize yourself with.

Main Ingredients:

• 1 kg eggplant
• 3 pcs. bell pepper
• 2 carrots
• 2 onions
• 1 head of garlic
• 1 bunch of parsley
• 150 ml sunflower oil for frying

Ingredients for the marinade:

• 125 ml water
• 125 ml refined vegetable oil
• 125 ml apple cider vinegar
• 100 g sugar
• 1 tsp with a heap of coarse salt

How to cook instant Korean eggplant:

Wash the eggplants, cut off the tails. Cut the vegetables into 5 mm slices. If the vegetables are bitter, sprinkle them with salt and let sit for 15 minutes to let them juice.

Fry the eggplant slices in vegetable oil until golden brown on both sides.

Peel the onions and cut them into thin half rings.

Wash the bell pepper, remove the seeds and cut into thin half rings.

Wash the carrots, peel and grind on a Korean style vegetable grater.

In a deep bowl, combine chopped vegetables: onions, bell peppers and carrots. Add to them cloves of garlic, passed through a press, and finely chopped parsley. Stir, as required by the recipe for cooking eggplant in Korean.

Put a small part of the fried eggplants in a deep bowl.

Put a little vegetable mixture on top, spreading it evenly over the eggplant. Alternating layers of eggplant and vegetable mixture, place all the ingredients in a deep saucepan or salad bowl.

Let's prepare the marinade. Combine water, vegetable oil, and apple cider vinegar in a small saucepan or ladle. Add sugar and coarse salt. While stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.

Among the winter preparations on the shelves of caring housewives, eggplant caviar takes pride of place, however, this is not the only way to preserve blue ones for the winter. For those who love savory snacks, try the Korean style eggplant recipes.

The Korean cuisine is characterized by the use of hot herbs and spices such as paprika and coriander. Dishes can be cooked to the minimum required to cook the vegetables. Therefore, the ingredients are well chopped with a knife or grater.

To make Korean-style eggplants, they are pre-treated with salt. As you know, eggplant pulp contains solanine, which gives it a bitter taste. Vegetables sprinkled with salt begin to secrete juice, and with it, bitterness comes out.

The vegetables themselves should have a dense skin, without traces of damage and decay. Fresh, recently picked eggplant has a green tail that is not dry. If the stalk is sluggish, brown in color, it is better to refrain from using these vegetables.

For the preparation of snacks, it is better to take young blue ones, no more than 15 cm in length - they are not so bitter.

Eggplant salad with soy sauce

To cook Korean style spicy eggplant, 4 vegetables. cut lengthwise, put on a baking sheet and bake in the oven. Make sure that the pulp remains firm and can be cut into pieces. If desired, the vegetables are boiled, but in this case, after cooking, the eggplants must be put under a press so that the excess water drains.

Cut the finished vegetables into thin but long cubes and put them in a salad bowl.

Add 6 chopped slices.

And green onions, pre-chopped.

Squeeze juice from a whole lemon and pour it into the salad.

Pour the vegetables with soy sauce (about 6 tablespoons), sprinkle a little with red pepper and 2 teaspoons of sesame seeds, pre-fried.

Stir the salad and let it brew for two hours.

Heh eggplant

Spicy Korean snacks have found their admirers in our area. Using special seasonings (for example, for carrots), you can quickly make Korean style eggplant heh. This dish is a spicy salad of eggplant, carrots, onions and bell peppers, which has a sweet and sour taste thanks to a special marinade. The proportion of vegetables is approximately 1: 1, that is, each fruit is one unit at a time, and cutting into thin strips corresponds to Korean cuisine.

Prepare blue ones: cut them into thin plates no more than 0.5 mm thick. Crumble each plate obliquely with straws, sprinkle with a little salt and let stand for 20 minutes.

While the eggplants are juicing, chop the carrots using a special grater.

Cut the onion into half rings.

Also cut thinly.

Put the vegetables in a common bowl, add 0.5 tsp. sugar, and the same amount - salt. Wrinkle lightly with your hands and leave for half an hour. Then drain the juice that will stand out during this time, sprinkle the vegetables with Korean carrot seasoning (2 tbsp. L.).

Now it's time to tackle the eggplant. Squeeze the juice out of the blue slices and boil them for 2 minutes. When the water drains, put in a bowl with vegetables. Add 4 minced garlic cloves and a tablespoon of soy sauce.

Prepare the dressing: heat half a glass of oil well in a frying pan and pour into the vegetables. At the end, pour 2 tablespoons of vinegar, stir the salad and let it brew for three hours in the refrigerator.

If apple cider vinegar is not on hand, you can replace it with 6% alcohol.

The peculiarity of these instant Korean eggplants is that of all the ingredients in the salad, only they are processed. The rest of the vegetables are added raw.

Spicy appetizer

The secret of this snack is aging: the longer it is infused, the tastier it becomes. Therefore, it is better to eat vegetables the next day after cooking. White cabbage will give a special flavor to the Korean style eggplant salad.

First, you should start preparing carrots and cabbage. To do this, grate 3 carrots, and chop the cabbage (500 g) into thin noodles. Combine them in a shared bowl and sprinkle with salt and sugar to taste. Wrinkle lightly with your hands and stand for 20 minutes. Drain the juice that appears.

Add spices to vegetables:

• 5 chopped cloves of garlic;
• hot ground pepper - to taste;
• coriander - on the tip of a knife;
• 3 tablespoons of vinegar.

Stir and leave to marinate for two hours.

Let's take care of the eggplant. Remove the peel from 1 kg of vegetables with a sharp knife or vegetable cutter (you do not need to remove it if the fruits are young) and cut into matchbox-length bars. The thickness should not exceed 1 cm. Stir with salt and stand for 40 minutes. After the specified time, drain the liquid. Fry the blue ones in oil in a pan and let cool.

And now the final stage of the Korean eggplant recipe is to combine all the products, sprinkle with oil and send to infuse.

To serve an appetizer for tomorrow's gala dinner, prepare it today.

Korean eggplant for the winter

To feast on salad not only in season, you can easily prepare Korean eggplants for the winter without sterilization. The appetizer is prepared quickly, it will take time mainly to cut vegetables. Thanks to the heat treatment and the addition of vinegar, the salad is well stored for a long time.

First, prepare the blue ones - cut 10 large young fruits together with the peel into long strips. Stir with 1 tbsp. l. salt and set aside.

Now we are preparing the rest of the ingredients:

• Grate 5 carrots on a Korean grater;
• Cut 5 onions into thin half rings;
• Bulgarian pepper in the amount of 10-15 pcs. (depending on size) divide into two halves and also chop finely;
• Finely chop 1 hot red pepper.

Fry the chopped four vegetables in oil, starting with the onions. Then gradually add them to each other.

We return to the eggplants: pour out the liquid that the vegetables were letting in and transfer the blue ones to the common cauldron to the rest of the ingredients. Add half a glass of water to the workpiece, 2 tbsp. l. salt, 3 tbsp. l. sugar and a couple of peppercorns. Bring to a boil and simmer, screwing the burner down to a minimum, for half an hour.

During cooking, make sure that the liquid in the cauldron completely covers the vegetables when pressed with a spoon. If it has evaporated, add a little more.

Add 0.7 tbsp to the cauldron. vinegar, 8 cloves of minced garlic and a bunch of minced parsley. Protomit for another 10 minutes and put in sterilized jars. Roll up, turn over, cover with a warm blanket and leave to cool for a day.

Marinated eggplants

The process of cooking pickled eggplant in Korean can be roughly divided into two stages:

Combine all the components of the salad and leave to marinate for 12 hours, stirring occasionally during this time.

The finished snack is stored in the refrigerator. For winter harvesting, it should be additionally sterilized.

Eggplant with carrot filling

Korean-style stuffed eggplant is not only delicious, but also looks very beautiful. It is not a shame to put such an appetizer on the festive table.

So, wash two kilograms of eggplant, chop it with a fork and cut it lengthwise, without bringing the knife to the end (the vegetables should sort of open up). Boil whole fruits in salted water. During the cooking process, you must turn them over, as the vegetables will float and not boil. Readiness is checked with a knife: if it comes in easily, it's time to take it out. Put boiled eggplants under a press for 3 hours.

For filling:

1. Chop parsley, cilantro and celery finely.
2. Grate carrots in the amount of 0.5 kg on a special grater.
3. Bring the oil (100 ml) to a boil in a frying pan and pour into the carrots.
4. Pour Korean carrot seasoning, 5 cloves of chopped garlic, herbs into the filling. Salt and pepper - based on taste preferences.

Put the filling in the vegetables and place the Korean style eggplants and carrots tightly in a saucepan or deep bowl.

Make a pickle:

• water - 1 l;
• salt, vinegar - 2 tablespoons.

Pour the brine into the stuffed vegetables and cover with a plate so that it goes into the bowl. Put oppression on top of a plate. Leave to marinate for a day at room temperature, and another two days in the refrigerator.

According to the Korean eggplant recipes described above, you can prepare not only a delicious side dish for dinner. A variety of spicy eggplant salads will be a welcome addition to the New Year's table. Making them is not difficult at all, the main thing is not to overdo it with spices. Be attentive and bon appetit!

Korean style eggplant is a delicious appetizer that will appeal to lovers of savory dishes. Blue ones can be used fresh and dried, so you can safely cook food in winter. Eggplant treats are often combined with peppers, carrots, and onions when preparing treats.

How to cook Korean style eggplant?

Korean eggplant is a simple and affordable recipe for cooking at home. The most common products are needed, which can be bought in any supermarket. But before preparing the dish, it is better to familiarize yourself with the recommendations below.

1. So that the blue ones do not taste bitter, they are cut, salted, and left for 15 minutes. Rinse and cook according to the selected recipe.
2. Traditionally used spices for Korean salads are hot peppers, coriander, garlic, soy sauce, and vinegar.
3. The amount of spices in each recipe is approximate. It is better to try the dish during the cooking process, and then adjust the seasonings to taste.

Korean style pickled eggplant can be prepared when you want something spicy and piquant. The appetizer, combined with boiled potatoes, will fly off the table very quickly. Blue ones in this design will go well even without a side dish, just with fresh bread.

Ingredients:

• eggplant - 7 pcs.;
• hot peppers and sweet peppers - 2 pcs.;
• seasoning for Korean salads - ½ tsp;
• vinegar 6% - 100 ml;
• salt - 1 tsp.

Preparation

1. The blue ones are boiled for 5 minutes and cut into strips.
2. Both types of pepper are chopped into strips, added to eggplants, seasoning, vinegar, salt are added, kneaded and removed in the cold.
3. Once the delicious Korean style eggplants have cooled, they are ready.

Korean style eggplant salad

Korean-style dried eggplant salad can be cooked all year round. If fresh peppers are not available, frozen peppers can be used. Vegetable oil will do the usual, which is on hand. But if there is, for example, sesame oil, use it. The dish will acquire new interesting flavor notes.

Ingredients:

• dried eggplants - 50 g;
• onion, bell pepper - 1 pc.
• oil - 50 ml;
• soy sauce, balsamic vinegar - 2 tbsp. spoons;
• coriander, cilantro - to taste;
• cloves of garlic - 2 pcs.;
• Korean carrots - 100 g.

Preparation

1. The blue ones are soaked in water.
2. Onions are chopped in half rings, bell peppers - in strips, garlic is finely chopped.
3. Fry chopped garlic, coriander for 1 minute.
4. Eggplants are squeezed out, added together with onions and peppers to the pan.
5. Fry for 2 minutes, season with vinegar, soy sauce.
6. Add carrots, mix.
7. Korean style eggplants with carrots are immediately served.

Korean eggplant heh

The Korean style eggplant heh recipe can be used in both the daily and holiday menus. The appetizer comes out bright, aromatic, spicy and appetizing. Fried eggplants are in perfect harmony with fresh peppers and garlic. The dish should be infused so that each bite is soaked in the dressing.

Ingredients:

• eggplant - 1.5 kg;
• sweet pepper and chili - 1 pc.;
• garlic - 8 cloves;
• oil - 50 ml;
• paprika;
• vinegar.

Preparation

1. Eggplants are diced and fried.
2. Bulgarian and hot peppers are chopped into slices.
3. Blue, garlic and sweet and hot peppers are laid out in layers in a container.
4. Sprinkle with vinegar, sprinkle with paprika and repeat the layers.
5. The container is closed with a lid and stored in the cold.
6. In a day, it will be ready in Korean.

Korean style eggplants in sweet and sour sauce will definitely delight lovers of oriental cuisine. An important point - onions do not need to be fried, this can spoil the taste of the dish. The onion needs to be simmered for about a minute. It just needs to get a little softer. The food can be served hot or cold.

Ingredients:

• eggplant - 3 pcs.;
• red, green, yellow peppers - half each;
• garlic - 2 cloves;
• ginger root - 20 g;
• onion - 1 pc.;
• butter.

For the sauce:

• soy sauce - 2 tbsp. spoons;
• water - 1/3 cup;
• vinegar 9% - 2 tbsp. spoons;
• granulated sugar - 50 g;
• starch - 1 tsp.

Preparation

1. Pepper and onion are chopped into strips.
2. Finely chop the peeled ginger root and garlic.
3. Mix the sauce components separately.
4. Sliced ​​eggplants are fried.
5. Chopped garlic, ginger and pepper are added.
6. Put the onion, pour in the sauce after a couple of minutes.
7. Cook for a minute, turn it off, put the Korean-style eggplant on a dish and serve.

In Korean - an independent, very rich dish that can be served without a side dish. If desired, the taste of the food can be enriched by adding spices. And if it seems that the delicacy is bland, you can add a little apple cider or wine vinegar to it according to vus, sesame seeds will not be superfluous.

Ingredients:

• eggplant - 2 pcs.;
• soy sauce - 2 tbsp. spoons;
• olive oil - 6 tbsp. spoons;
• skinless chicken breast - 200 g;
• salt, ground chili.

Preparation

1. Fry the chicken cut into strips, followed by the chopped eggplant for 10 minutes.
2. Add soy sauce, pepper, cool eggplant with chicken in Korean and serve.

Kadicha - Korean style eggplant

Kadicha is an authentic Korean food. The blue ones are fried along with other vegetables - tomatoes, bell peppers and chili peppers. This is both a hot dish and an appetizer. In some cooking options, cilantro greens are also added to the vegetables. This gives the dish a new spicy flavor.

Ingredients:

• eggplant - 2 pcs.;
• tomato, green chili, bell pepper - 1 pc .;
• basil - 1 bunch;
• garlic - 4 cloves;
• soy sauce - 50 ml;
• coriander.

Preparation

1. Eggplants are cut into strips, salted and crumpled by hand.
2. Leave for 20 minutes, rinse and wring out.
3. Fry onions, add tomato, hot and sweet peppers and fry for 2-3 minutes.
4. Spread the eggplants, mix and fry for about 15 minutes.
5. Add garlic, spices, soy sauce.
6. Stir the Korean style eggplant with soy sauce and turn off the stove.

Korean spicy eggplant

Korean style is a great addition to any side dish. Well, if you want the dish to be spicy and with light notes of sweetness, you can put a teaspoon of honey in the sauce. The pungency of the finished dish can be adjusted at your discretion by adding more or less garlic and pepper.

Ingredients:

• eggplant - 1 kg;
• garlic - 5 cloves;
• soy sauce - 2 tbsp spoons;
• fish sauce - 1 tbsp. spoon;
• sesame oil - 1 tbsp spoon;
• green onions - 4 stems;
• sugar, sesame seeds - 1 tbsp. spoon;
• red hot pepper.

Preparation

1. Eggplants are peeled, cut into slices.
2. Put them in a double boiler, cook until soft and tear into strips.
3. Add green onions, garlic, and the rest of the ingredients and mix.

Korean style soup with eggplant

Korean-style eggplants, the most delicious recipe for which is presented below, can be not only in the form of an appetizer, but also in the form of an appetizing one.This is a great option for a hot summer, when you do not want to stand at a hot stove for a long time. The prepared treats are enough for two full servings.

Ingredients:

• eggplant - 1 pc.;
• garlic - 1 clove;
• chopped hot peppers, green onions, onions - 1 tbsp. spoon;
• sugar, soy sauce, dried coarsely ground hot pepper - ½ teaspoon each;
• vinegar - 1 tbsp. spoon;
• cold water - 1 glass;
• sesame seeds - 2 tsp.

Preparation

1. Eggplant is cut into oblong pieces.
2. At maximum microwave power, bake for 5 minutes, cut into 1-1.5 cm thick cubes.
3. Mix all the components, pour in cold water and stir.
4. The soup is removed in the cold for half an hour and served.

Korean eggplant for the winter

Delicious Korean-style eggplants for the winter are prepared quickly and easily. Even those who have never previously canned can cope with the preparation of such blanks. An important point to consider here is that the workpieces must be stored in the cold. And then in winter it will be possible to enjoy a fragrant spicy salad to its fullest.

The processing of vegetables is fast, without tedious efforts. Briefly chopped and marinated for 5 hours. Then an elementary sterilization - and the seaming is done. In winter, plump eggplant pulp and an appetizing ensemble of Korean-style vegetables await us in each jar.

A fragrant, pleasantly spicy appetizer-salad goes well with meat, fish and poultry, revives potato side dishes, makes friends with buckwheat, barley and millet. We also love to combine savory eggplant with all kinds of stewed cabbage. It turns out an unusual, slightly spicy and rich version of winter vegetable stew.

Quick navigation through the article:

Ingredients for preparation

Cooking time - 30-40 minutes of active preparation of vegetables + 5 hours of pickling + 15 minutes of sterilization.

Calorie content 100 grams - no more than 110 kcal

We need:

• Eggplant - 2 kg
• Carrots - 0.5 kg
• Onions - 0.5 kg
• Bulgarian pepper - 0.5 kg
• Garlic - 6-7 cloves
• Salt - 1 tbsp a spoon without a slide for the marinade + 2-3 pinches for a sprinkle of blue
• Sugar - 6-7 tbsp. spoons (less to taste)
• Coriander (ground) - 2 tsp
• Black pepper (ground) - 1 tsp
• Red pepper (ground) - 1-2 tsp
• Vegetable oil - 90 ml + 1-2 tbsp. spoons
• Table vinegar (9%) - 90 ml (6 tablespoons of 15 ml each)

Important details:

How to prepare an appetizer for the table and for the winter

We make the blank in 2 stages.

6 hours before the cans are sealed put the companion vegetables to marinate. In 4 hours we will take care of the blue ones. When the vegetables, headed by carrots, are marinated, combine them with hot baked eggplants and put them in jars. Sterilize briefly, roll up and let cool slowly under the covers. Everything! The recipe is simple, but patience will be needed, as always when aging products in a marinade.

The second algorithm is even simpler. You can leave the vegetables to marinate overnight. You will get more juice and it will be easy to plan your time.

The night before, we will spend 20 minutes on eggplant colleagues. Then in the morning we will only have to prepare the blue ones and roll the cans. It will take 10 minutes to cut them, then 1 hour to sit with salt and 20 minutes to bake. Seaming sterilization - maximum 30 minutes.

Preparation and pickling of satellite vegetables.

Grind the carrots into thin strips, on a special grater. To soften, pour boiling water for 3 minutes. We rinse in a colander under cold water and squeeze.

Cut the onion into thin half rings. Cut the pepper into thin longitudinal strips, as in the photo below.

Combine all vegetables in a large saucepan. Sprinkle with spices, squeeze garlic through a press, pour vinegar and oil. Mix well and close tightly. It is convenient to use cling film. We send to marinate - for 5 hours.

Preparing eggplants and combining vegetables into a salad.

Let’s wait for the vegetables to marinate for at least 4 hours, and we’ll do the eggplants.

They can be used with sandpaper or peeled. Cut into thin long pieces. The thickness is about 1.5 cm. First, we cut the vegetable lengthwise - into plates. Each plate into long pieces, and we divide them in half in the middle.

Sprinkle the resulting cut with coarse salt and leave for 40-60 minutes. It is better not to use fine salt. There is a risk that the pulp will end up being oversalted.

When the eggplants have started up the juice, drain it, slightly squeeze the pieces and rinse in running water in a colander.

Now the eggplants need to be cooked.

Choose from 3 ways the most convenient for you.

1) You can boil until tender. Salted water as for soup (try it!) And simmer. From boiling, cook vegetables until softening and browning. It usually takes no more than 10 minutes. It is important not to digest. Gently drain the water and leave in a colander to drain.

2) Fry in a pan- the most bold option. Although its fat content is not critical, if you first sprinkle the sticks with oil and mix well with your hands. Let the blue ones soak for 5 minutes and send them to a preheated frying pan. We leave it without oil or lubricate it minimally, as when frying pancakes, with a brush or a piece of gauze. We fry, stirring constantly - 5-7 minutes. Our goal is softening and light gold.

3) We love to bake in the oven on a baking sheet. In this case, we will spend less oil than in a frying pan. Lightly grease the baking sheet with oil, lay the cubes, cover with foil so that they do not dry out. We send to bake at 180-200 degrees - 10-15 minutes. We try the readiness with a fork: the pieces should be soft. On the side of the bottom, the vegetables have time to brown.

Ready and still hot (!) pieces of blue mix with the rest of the pickled vegetables (carrots, onions and peppers). Let the salad cool.

Excellent aroma, fleshy texture and mouth-watering juicy beauty. Time to taste the most delicious Korean style eggplant appetizer ever!

Sterilization and seaming for the winter.

We put the vegetables in the jars and evenly top up with the marinade from the bottom of the pan. Dishes from 500 ml to 1 liter are suitable. That delicious case when a liter salad flies away quickly. You don't have to store an open snack for a long time.

We place the filled containers on the bottom of a large saucepan, where we put a small towel. Fill the pan with warm water - up to the hangers of the cans. We just cover with lids and sterilize the workpieces on a low boil. The countdown is from the moment the water boils. For 500 ml - 15 minutes. For 1 liter - 20-25 minutes.

We take out the blanks after sterilization and seal them tightly. Turn it over, wrap it up, wait for it to cool. We put it in a dark cabinet for storage. This blank is made with a classic preservative (vinegar). It can withstand well until Easter at room temperature.

A few words about choosing the right blue

We need eggplant of technical maturity.

• These are vegetables of medium size 15-17 cm in the valley.
• Smooth creamy or milky white flesh. There are no voids in the pulp in the longitudinal section.
• The seeds are not fully formed, not yet hard, whitish or light brown.
• By weight, each fruit is quite heavy, despite its moderate size - about 200 grams.

If you decide to use already overripe eggplants (they are longer, lighter, with tough shaped seeds), be sure to cut the seeds.

We wish you a successful purchase, easy workpieces and bon appetit!

The most delicious Korean eggplant recipe for the winter will delight you right away and decorate the cold season. We made the algorithm with the photo step by step as clear as possible. Do you have any questions? Write in the comments. We always respond to readers.

And look for updates in Easy Recipes - Homemade Preparations. The best preservation for the winter for you!