Korean eggplant hee

Kitchen appliances and utensils:

• beaker;
• kitchen knife;
• hob;
• cutting board;
• double boiler;
• pan;
• mill for spices;
• deep bowl;
• scapula;
• tablespoon;
• garlic press.

Ingredients

Step cooking

1. For the dish you need 1 kg of fresh eggplant. Use vegetables of approximately the same size so that they cook evenly and their taste does not differ. We wash the eggplants, cut the ponytails on both sides.
   
2. Pour about 2 liters of water into the double boiler, spread the whole eggplant and leave them to boil for about 8 minutes. Be sure to close the lid of the double boiler.
   
3. In the meantime, prepare the spices. Put 1 tsp in a pan. peanut coriander and a similar amount of sesame seeds. We also send 1/2 tsp to the pan. black pepper peas. Fry the spices for 1-2 minutes over medium heat to make them more flavorful. As soon as the sesame begins to darken, pour the fried spices into the mill and grind.
   
4. We shift the finished eggplant into a deep bowl. It is very important that they are not digested, otherwise the dish will turn out tasteless. We set the eggplants aside for 5 minutes so that they cool slightly. Large onions cut into 2 halves. We cut one half into half rings 3-4 mm thick.
   
5. We warm thoroughly a frying pan on a stove with 100 ml of odorless vegetable oil. When the oil becomes hot, spread half the chopped onion. When the onion half rings in the pan for several minutes, until they become soft. While one half of the onion is fried, we do the second. The remaining onion must be cut into small cubes. We shift it to the side.
   
6. Cut the slightly cooled eggplant into medium slices to make it convenient for you to eat. In this recipe, each vegetable is first cut into 8 parts, then again in half.
   
7. In a frying pan with onions in hot, but not burning vegetable oil, put red hot pepper to taste. Mix everything and remove the pan to a cool place.
   
8. We shift the chopped eggplant into a deep bowl. Add salt and 1 tsp to taste. acetic acid. Mix everything thoroughly with a tablespoon. We leave the eggplants to the side for 10-15 minutes so that they are marinated a little. While the eggplant is pickled, wash the large bell pepper and peel it from the seeds. First cut the eggplant into thin strips, then cut it in half.
   
9. Wash a bunch of fresh cilantro and finely chop.
   
10. From the pickled eggplant, drain the juice and set it aside. Sliced ​​peppers and cilantro are sent to the eggplant in a deep bowl. Through a press we pass 2-4 cloves of garlic and add them to a bowl with pepper and eggplant.
    
11. While the vegetable oil in the pan is still hot, pour it into a bowl with other vegetables along with onions.Add also diced onions, 1-2 tsp. To the bowl. sugar and pour 1 tbsp. l soy sauce. All ingredients are thoroughly mixed with a spoon.
    
12. Eggplant Xe ready to eat. The dish can be eaten immediately, but it is recommended that it be allowed to stand for 1 day so that the taste of all the ingredients mixes well and everything is carefully marinated. Korean eggplants are very tasty and fragrant, and at the same time they are suitable as a snack on any table.
    

Video recipe

The video shows a simple recipe according to which you can make a tasty and unusual snack, namely au eggplant. Cooking at home is not difficult, as everything is described simply and in stages. In addition to eggplant, you need other vegetables and ingredients listed in the video in the right proportions.