PREMIUM
@SilinaDarina
Difficulty: Easy
12 Serves
0.0
Prep Time
10 min.
Cooking Time
50 min.
Serves
12
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Let's prepare an original appetizer - Korean-style eggplants with bell pepper and onion. Marinated vegetables perfectly complement roasted chicken, grilled fish, juicy kebabs, or your favorite side dish. The eggplants soak in the marinade, becoming incredibly tasty, aromatic, and piquant. For spice lovers, finely chopped chili pepper can be added to the appetizer. Korean-style marinated eggplants can be prepared in advance and stored in the refrigerator for several weeks.
Ingredients List
Total Ingredients: 14
Serves:
Eggplant - 1 kg
Carrot - 2 pcs.
Onion - 2 pcs.
Bell pepper (red and green) - 2 pcs.
Garlic - 4 clove
Greens (dill and parsley) - 1 bunch
Refined sunflower oil - 150 ml
Table vinegar 9% - 125 ml
Water - 125 ml
Fine salt - 1.3 tbsp
Sugar - 4 tbsp
Ground black pepper - ½ tsp
Bay leaf - 1 pcs.
Sweet peas - 3 pcs.
Nutrition Facts
Serves:
🥓
Fat
156г
🍚
Carbohydrates
158г
🥩
Protein
18г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Wash the eggplants and trim the stems. Without peeling the vegetables, cut them into 5 mm thick slices.
Step 2
Wash the carrots and peel them. Grate the vegetables into thin strips using a special grater.
Step 3
Wash the bell pepper, cut it in half, and remove the seeds. Slice the vegetables into thin half-rings. To make the appetizer look appetizing, use peppers of different colors for preparation.
Step 4
Peel the onion from the husk, cut into thin quarter rings.
Step 5
Line a baking sheet with parchment paper and grease it with sunflower oil. Arrange the eggplant slices in a single layer on the baking sheet. Brush the vegetables with oil using a pastry brush.
Step 6
Bake the eggplants in a preheated oven at 190 degrees for 15-20 minutes. Then remove the vegetables from the oven. Turn the eggplant slices over to the other side, continue baking the vegetables for another 10 minutes until golden.
Step 7
In a deep dish, combine the carrots, bell pepper, and onion.
Step 8
Add the garlic cloves passed through the press, finely chopped parsley and dill greens. Mix the ingredients.
Step 9
In a deep dish, place a layer of vegetable mixture with garlic and herbs. On top, place a layer of roasted eggplants. Salt the vegetables to taste, season with ground black pepper.
Step 10
Alternating layers, place all the ingredients into the bowl. The last layer should be the mixture of carrots, peppers, and onions.
Step 11
Prepare the marinade. In a saucepan, combine water, table vinegar, and 50 ml of refined sunflower oil. Add 1 tablespoon of salt, 4 tablespoons of sugar, allspice, and bay leaf for aroma. Stirring to ensure the dry ingredients are completely dissolved, bring the marinade to a boil.
Step 12
Pour the appetizer with hot marinade.
Step 13
Cover the vegetables with a plate and place under a press. For this, it is convenient to use a glass jar filled with water.
Step 14
Send the appetizer to the refrigerator for 12 hours.
Step 15
After the specified time, the aromatic and moderately spicy Korean-style eggplants will be ready to eat. Enjoy!
Enjoy your meal!
Follow the instructions step by step