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Asian · Snacks
Korean-Style Eggplant
A zesty and fragrant appetizer made with roasted or pan-fried eggplant, fresh vegetables, and savory spices.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the eggplant into strips, salt generously, and let sit for 20 minutes to draw out any bitterness.
2
Rinse, then pan-fry until soft or roast in the oven.
3
Julienne the carrots using a mandoline, and slice the bell peppers and onions into thin strips.
4
Combine the vegetables with the eggplant.
5
Add the minced garlic, soy sauce, vinegar, sugar, and spices.
6
Heat the oil until shimmering and pour it right over the top to release the amazing aromas.
7
Toss everything together and let it chill in the fridge for at least 1–2 hours to meld the flavors.
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