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Korean style eggplant lecho

0
2526
Kitchen Russian
Calorie content 45.4 kcal
Portions 1 l.
Cooking time 270 minutes
Proteins * 0.6 g
Fats * 2.5 gr.
Carbohydrates* 7.6 gr.
* per 100 gr. product
Korean style eggplant lecho
Content

I love the summer-autumn season, when the process of winter harvesting begins. One of my favorite preparations, which I want to share with you, is the Korean style eggplant lecho. A fragrant appetizer turns out to be moderately spicy and will definitely please everyone.

Ingredients

Cooking process

step 1 out of 15
Wash the eggplants, bell peppers, and carrots. Peel the washed carrots with a vegetable peeler.
step 2 out of 15
Heat the pan well and pour in half of the required amount of vegetable oil. Put red pepper, turmeric and half ground coriander in hot oil. Heat over low heat for a few seconds and immediately remove the pan from heat.
step 3 out of 15
In a separate container, combine granulated sugar, table salt, black pepper and the remaining ground coriander. Pour in the second part of the vegetable oil and mix thoroughly, set aside until the seasoned vegetable oil cools in the pan.
step 4 out of 15
Then combine both oil mixtures, mix well and leave to infuse for about 50-60 minutes. Meanwhile, pour 2 liters of cold water into a saucepan, put on fire, add 2 tablespoons of salt and bring to a boil.
step 5 out of 15
Cut the washed eggplants into small cubes.
step 6 out of 15
Put prepared eggplants in boiling water, cover, bring to a boil. Reduce heat and, stirring constantly, cook the eggplant for about 5-7 minutes.
step 7 out of 15
Pour the eggplants through a sieve or colander and let the excess liquid drain. Peel the onions, rinse and cut into thin half rings.
step 8 out of 15
Grate the peeled carrots on a Korean carrot grater.
step 9 out of 15
Peel the bell pepper from seeds and core, cut into thin strips.
step 10 out of 15
Peel the garlic, rinse and chop with a sharp knife.
step 11 out of 15
Place the prepared ingredients in a metal container with a thick bottom.
step 12 out of 15
Pour with the present marinade and mix gently. Leave to infuse for about 2 hours, every 30 minutes, gently stirring the flavorful snack. Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.
step 13 out of 15
Gently spread the spicy food on sterile jars, evenly distributing the marinade.
step 14 out of 15
Fill the jars completely. Jars with eggplant appetizers, cover with lids, place in a saucepan, after covering the bottom with a kitchen towel.
step 15 out of 15
Pour warm water over the shoulders of the jars and sterilize 25 minutes after boiling over low heat.Gently remove hot cans, roll up with a seamer, turn upside down. Leave as it is until it cools completely, wrapped in a warm blanket. Then, turn the cooled snack jars over and store them in a cool, dark place.

Bon Appetit!

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