Delicious Korean-style eggplant salad

Kitchen appliances and utensils: kitchen scales, tablespoon, bowls, cutting board, knife, sieve, frying pan, stove, mortar, salad form 28x20 cm, cling film.

Ingredients

Step cooking

1. In 1 kg of eggplant, cut the stalks and cut into circles with a thickness of 0.5 cm.
   
2. We lay eggplants in a bowl, salt to taste, mix well. We leave them to stand until they let the juice go - about 15-20 minutes. As a result of this procedure, the eggplant will not absorb too much oil.
   
3. We cut 3 red onions in half rings (for lack of red onion, you can take any).
   
4. Put the onions in a bowl and pour 4 tbsp. l vinegar (optional - rice, apple, wine). Add 2 tbsp. l Sahara. Also add a little salt, mix everything well and leave to marinate.
   
5. We clear 3 seeds of peppers from seeds and partitions, cut it into strips. To make the salad more beautiful, you can use peppers of different colors - red, green, yellow.
   
6. We cut one chili pepper with the seeds diagonally into rings (for those who do not like very hot, this pepper can simply not be used).
   
7. Squeeze about 20 g of garlic on the side of the knife and chop finely. Add to the pepper.
   
8. We drop the eggplants onto a sieve to stack all the juice that has formed (do not rinse the eggplant).
   
9. Pour in eggplant 4 tbsp. l olive oil, mix well.
   
10. We heat the pan and fry the eggplant mugs over medium heat, without adding oil, on both sides. Put them on a plate.
    
11. In a bowl with vegetables, add the pickled onions, and together with the marinade. In a mortar, grind 2 tbsp. l coriander seeds and add to vegetables. Also add ground black pepper to taste. Salt to taste.
    
12. Pour 2 tbsp. l sesame oil. Gently mix.
    
13. Cut a bunch of cilantro. Put the eggplant circles in one layer into the mold on the bottom.
    
14. Lay out a layer of vegetable salad on top. Sprinkle with cilantro.
    
15. Then repeat again - a layer of eggplant, a layer of salad, greens. Once again. A total of 3 times. Pour the marinade into the mold. We close the form with cling film. The salad should be infused in the refrigerator for at least 2 hours, ideally a day.
    

Video recipe

The author of the video suggests watching the whole process of making salad with eggplant in Korean - how to cook vegetables, fry eggplant, lay out the ingredients in layers.