Korean-style eggplants with tomatoes and bell peppers
4 servings
60 minutes
Korean-style eggplant with tomatoes and bell peppers is a vibrant and aromatic salad that embodies the traditions of Korean cuisine. Its origin is linked to Koreans' love for spicy, rich flavors and fresh vegetables. Tender and juicy after frying, eggplants harmoniously combine with the sweetness of bell peppers and the tangy taste of tomatoes. Garlic and spices add zest, while vinegar gives a pleasant sharpness. The dish is perfect as a standalone appetizer or as an accompaniment to meat and rice. This salad not only delights with its flavor palette but is also healthy—fresh vegetables enrich the body with vitamins. It is especially good after a short infusion when all ingredients exchange aromas and flavors, creating a truly balanced dish.
1
Peel the eggplants, cut them into large strips lengthwise, and salt well. Leave for about 30 minutes. Then squeeze out the excess moisture and fry them in oil. Cut the cooled eggplants into thin strips.
- Eggplants: 2 pieces
- Salt: to taste
- Vegetable oil: 2 tablespoons
2
Cut the tomatoes and peppers into strips, and the onion into half rings.
- Tomatoes: 2 pieces
- Sweet pepper: 2 pieces
- Onion: 1 piece
3
Mix with fresh eggplants.
- Eggplants: 2 pieces
- Tomatoes: 2 pieces
- Sweet pepper: 2 pieces
- Onion: 1 piece
4
Add minced garlic and spices.
- Garlic: 4 cloves
- Ground black pepper: to taste
5
Add greens to taste. Gently mix the salad, let it sit for 30 minutes, and it can be served.
- Green: to taste