I love spicy salads in Korean style. They are easy to prepare, they always turn out fragrant and delicious. You can serve such dishes with meat, fish, porridge, pasta or mashed potatoes. If you do not like spicy, it is better not to add red pepper.
Ingredients
- Eggplant (young) – 300 g
- Bell pepper - 2 pieces
- Hot red pepper - 1 pod
- Celery root - 150 g
- Onion - 1 piece
- Garlic - 3 teeth
- Vegetable oil (odorless) – 60 ml
- Wine vinegar - 1 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut eggplants into cubes and soak in cold water for 15-20 minutes.
Put the eggplants on a paper napkin and soak.
Heat 2 tablespoons of vegetable oil in a frying pan, put the eggplants and fry until tender.
Peel onion, Bulgarian and hot peppers, chop.
Grate the celery root on a special grater.
Peel the garlic from the husk, lightly crush it with the handle of a knife and chop it.
Mix fried eggplant, garlic, onion, celery root and both types of pepper.
Add salt, ground pepper, vinegar and remaining oil. Gently mix the salad, cover with a lid and put it in the refrigerator for 3-4 hours.
