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.
1
Peel the eggplants, cut them lengthwise into large pieces, and salt them well.
- Eggplant: 2 pieces
- Ground black pepper: to taste
2
Leave for about 30 minutes.
3
Then squeeze well and fry them in oil.
- Vegetable oil: 3 tablespoons
4
Slice the remaining vegetables thinly and mix them with the eggplants fresh.
- Tomatoes: 2 pieces
- Bell pepper: 2 pieces
- Onion: 1 piece
5
Add garlic and spices.
- Garlic: 6 cloves
- Ground black pepper: to taste
6
You can add some cilantro for those who like it.
- Ground black pepper: to taste
7
A useful tip: to prevent eggplants from absorbing too much oil, squeeze them well before frying.
