Korean-style eggplant with tomatoes

4 servings

50 minutes

Korean-style eggplants with tomatoes are a harmonious blend of Eastern spices and fresh vegetables, creating a vibrant and rich dish. Inspired by traditional Korean cuisine, this recipe combines the softness of fried eggplants, the sweetness of tomatoes, and the spiciness of garlic and spices. A light vinegar note enhances the rich flavor, while cilantro adds freshness. This dish can serve as an excellent appetizer or side to meat and rice, and is also perfect for a vegetarian table. In Korea, vegetable dishes with marinade are popular due to their rich taste and simplicity of preparation.

Energy value per serving

• Calories: 214.6
• Proteins: 3.7g
• Fats: 13.7g
• Carbohydrates: 19.4g

Ingredients

• Eggplants: 2 pc
• Tomatoes: 2 pc
• Sweet pepper: 2 pc
• Onion: 1 pc
• Garlic: 6 clove
• Vinegar: 1 tbsp
• Sugar: 1 tsp
• Ground black pepper: to taste
• Vegetable oil: 3 tbsp

Cooking steps

1. Peel the eggplants, cut them lengthwise into large pieces, and salt them well.

   Required ingredients:

   • Eggplants: 2 pieces
   • Ground black pepper:  to taste

2. Leave for about 30 minutes.

3. Then squeeze well and fry them in oil.

   Required ingredients:

   • Vegetable oil: 3 tablespoons

4. Slice the remaining vegetables thinly and mix them with the eggplants fresh.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Sweet pepper: 2 pieces
   • Onion: 1 piece

5. Add garlic and spices.

   Required ingredients:

   • Garlic: 6 cloves
   • Ground black pepper:  to taste

6. You can add some cilantro for those who like it.

   Required ingredients:

   • Ground black pepper:  to taste

7. A useful tip: to prevent eggplants from absorbing too much oil, squeeze them well before frying.