Eggplants Saladnot the only way to preserve blue for the winter. For those who like spicy snacks, try Korean eggplant recipes. Korean cuisine is characterized by the use of hot spices and spices, such as red pepper and coriander. Dishes are amenable to the minimal heat required to bring vegetables to readiness. Therefore, the ingredients are well crushed with a knife or grater.
To prepare Korean eggplants, they are pre-treated with salt. As it is known, eggplant pulp contains solanine, which gives it a bitter taste. Salted vegetables start to produce juice, and with it comes bitterness.
The vegetables themselves must have a dense skin, without any signs of damage and rotting. In fresh, recently plucked eggplant, the tail is green, not dried up. If the stem is sluggish, brown, it is better to refrain from using such vegetables.
For preparing snacks, it is better to take young blue ones, not more than 15 cm in length, - they are not so bitter.
Eggplant salad with soy sauce
To cook spicy eggplants in Korean style, 4 pcs of vegetables.cut along, put on a baking sheet and bake in the oven. Ensure that the flesh remains elastic and can be cut. If desired, the vegetables are boiled, but in this case, after boiling, it is necessary to put the eggplants under a press so that excess water flows. 
Cut the finished vegetables into thin but long sticks and fold into a salad bowl. 
Add 6 minced garlic cloves. 
And green onions, pre-chopped. 
With a whole lemon squeeze the juice and pour it into the salad. 
Pour the vegetables with soy sauce( about 6 tablespoons), sprinkle with red pepper and 2 teaspoons of sesame seeds, pre-fried. 
Stir the salad and let stand for two hours.
Eggplant Heu
Sharp Korean snacks have found their admirer in our area. Using special seasonings( for example, for carrots), you can quickly cook heh eggplant in Korean. This dish is a spicy salad of eggplants, carrots, onions and sweet pepper, having a sweet-sour taste thanks to a special marinade. The proportion of vegetables is determined to be approximately 1: 1, that is, each fruit is one unit, and cutting into thin straws corresponds to Korean cuisine.
Read also: Preparation of the most delicious lecho with beans for winter
Prepare the blue ones: cut them into thin plates with a thickness not exceeding 0.5 mm. Crumb each wafer into strips with a straw, sprinkle with a small amount of salt and let stand for 20 minutes. 
While eggplants are making juice, chop the carrots using a special grater. 
Onion beautifully cut into half rings. 
Bulgarian pepper is also finely chopped. 
Vegetables put in a common bowl, pour 0.5 tsp.sugar, and the same amount of salt. Gently hug and leave for half an hour. Then the juice, which stands out during this time, drain, pour vegetables with carrot seasoning in Korean( 2 tbsp.).
Now it's time to do eggplants. Squeeze the juice from the chopped blue juice and boil them for 2 minutes. When water is drained, put in a bowl to the vegetables. Add 4 minced garlic cloves and a tablespoon of soy sauce. 
Prepare the dressing: heat a half cup of oil in a frying pan and pour it into the vegetables. At the end, pour 2 tablespoons of vinegar, mix the salad and let stand for three hours in the refrigerator. 
If apple vinegar is not at hand, you can replace it with 6% alcohol.
The peculiarity of these quick-cooked Korean eggplants is that of all the ingredients of the salad, only they are processed. The remaining vegetables are added raw.
Spicy Appetizer
The secret of this snack is to extract: the longer it is infused, the tastier it becomes. Therefore, it is better to eat vegetables the day after cooking. White cabbage will give a special flavor to eggplant salad in Korean.
First you should prepare carrots and cabbage. To do this, grate 3 carrots, and cabbage( 500 g) - chop thin noodles. Mix them in a common bowl and sprinkle with salt and sugar to taste. Hands gently and hold for 20 minutes. Appear juice - drain. 
Add spices to vegetables:
- 5 minced garlic cloves;
- hot pepper - to taste;
- coriander - at the tip of a knife;
- 3 tablespoons of vinegar.
Stir and leave to marinate for two hours.
Engaged in eggplant. With 1 kg of vegetables, remove the peel with a sharp knife or vegetable cutter( can not be removed if the fruits are young) and cut them into matchbox lengths. The thickness should not exceed 1 cm. Stir with salt and soak for 40 minutes. After the specified time, drain the liquid. Fry the blue ones in the oil in a pan and let cool. 
Read also: Methods of harvesting dill for the winter
And now the final stage of the eggplant recipe in Korean is to combine all the products, sprinkle with oil and send to infuse. 
To serve a snack for tomorrow's gala dinner, you should cook it today.
Korean Eggplants for Winter
In order to eat salad not only seasonally, you can easily prepare Korean eggplants for winter without sterilization. Snack to prepare quickly, the time is mainly required for cutting vegetables. Thanks to the heat treatment and the addition of vinegar, the salad is well preserved for a long time.
First prepare the blue ones — 10 large young fruits cut along with the peel into long strips. Stir with 1 tbsp.lsalt and set aside.
Now prepare the remaining ingredients:
- 5 carrots grate on a Korean grater;
- 5 onions cut into thin half rings;
- Bulgarian pepper in the amount of 10-15 pcs.(depending on size) divided into two halves and also finely chop;
- 1 finely chopped red pepper.
Fry four sliced vegetables in oil, starting with onions. Then gradually add them to each other.
Returning to the eggplants: the liquid, which let the vegetables, pour and put the blue ones in a common cauldron to the rest of the ingredients. Add in the preparation of a glass of water, 2 tbsp.lsalt, 3 tbsp.lsugar and a couple of peas pepper. Bring to a boil and simmer by screwing the hob to minimum for half an hour. 
While cooking, make sure that the liquid in the cauldron completely covers the vegetables when pressed with a spoon. If it has evaporated, add a little more.
Add to the cauldron 0.7 tbsp.vinegar, 8 cloves of chopped garlic and a bunch of chopped parsley. Protome another 10 minutes and put in sterilized jars. Roll up, turn, cover with a warm blanket and leave to cool for a day.
Eggplants in marinade
The process of cooking pickled eggplants in Korean can be divided into two stages:
- Cutting vegetables. Cut 1 kg of eggplants into squares, boil in salted water( not more than 3 minutes) and drain in a colander. Grate carrots( 250 g), grate long noodles, chop three onions, and 250 g of sweet pepper cut into strips. Crush a single head of garlic in a garlic dish.
- Preparation of marinade. Pour into a saucepan half a cup of oil, vinegar( 75 g) and heat. Add 2 tablespoons of sugar, half a tablespoon of salt and half a teaspoon of ground pepper. Warm up over low heat until salt and sugar dissolve.
Read also: Rhubarb compote: even herbaceous plants can be suitable
Combine all the components of the salad and leave to marinate for 12 hours, stirring occasionally during this time.
The finished snack is stored in the refrigerator. For winter harvesting it should be further sterilized.
Eggplant with carrot filling
Stuffed eggplant in Korean is not only tasty, but also has a very beautiful look. This snack is not ashamed to put on the festive table. 
So, two kilograms of eggplant to wash, chop with a fork and cut along, not bringing the knife to the end( vegetables should open up, as it were).Boil the whole fruit in salted water. In the process of cooking it is necessary to turn them over, because the vegetables will float up and do not boil. Readiness is checked with a knife: if he enters easily, it's time to take it out. Boiled eggplants put under the press for 3 hours.
For the filling:
- Finely chop parsley, cilantro and celery.
- Carrots in the amount of 0.5 kg grate on a special grater.
- Butter( 100 ml) bring to a boil in a pan and pour into a carrot.
- Pouring Korean seasoning for carrots, 5 cloves of chopped garlic, greens, in a filling. Salt and pepper - focusing on taste preferences.
Put the stuffing into vegetables and firmly put eggplants with carrots in Korean style in a saucepan or deep bowl.
Make brine:
- water - 1 l;
- salt, vinegar for - 2 tablespoons.
Pour the pickle into the stuffed vegetables and cover with a plate so that it goes into the bowl. Put oppression on top of the plate. Leave to marinate for a day at room temperature, and another two days - in the refrigerator.
According to the above recipes for eggplants in Korean, you can cook not only a delicious side dish for dinner. A variety of spicy eggplant salads will be a welcome addition to the New Year's table. Make them easy, most importantly, do not overdo it with spices. Be attentive and enjoy your meal!
