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Korean style eggplant and zucchini salad

0
1573
Kitchen European
Calorie content 117.3 kcal
Portions 4 port.
Cooking time 2 hours
Proteins * 1.1 gr.
Fats * 3.1 gr.
Carbohydrates* 28.6 gr.
* per 100 gr. product
Korean style eggplant and zucchini salad
Content

This recipe will delight lovers of savory snacks. Korean-style eggplant and zucchini salad goes well with meat and fish dishes, in addition, it can be added to the filling of lavash rolls.

Ingredients

Cooking process

step 1 out of 5
Wash the eggplants, dry them, cut the tails, cut into thin semicircles. Sprinkle the eggplant with salt and let it sit for 10-15 minutes to get rid of the bitterness. Then rinse off the remaining salt and dry.
step 2 out of 5
Wash the zucchini, dry it, cut into thin slices.
step 3 out of 5
Grate the carrots.
step 4 out of 5
Preheat a frying pan, pour in some sunflower oil. Put the zucchini, eggplant, carrots, chopped garlic, salt, sugar, seasonings in a pan, stir. Fry all the ingredients for 1-2 minutes over high heat, then add vinegar and chopped herbs to the vegetables, mix.
step 5 out of 5
Transfer the contents of the pan to a bowl, cover the salad with a saucer and put some weight on top, leave the salad to marinate for 2-3 hours. Serve the prepared salad chilled.

Bon Appetit!

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