Eggplant was recognized in Asia much earlier than in Europe. Therefore, there are a lot of dishes, in which the main violin is played by blue ones. They are fried, stewed, made sauté and caviar, salt, fermented, etc. Today we immerse ourselves in the secrets of Korean cuisine. It has one feature: the products are subjected to very short-term heat treatment. So that they do not remain raw, they are very finely chopped. Let's look at how they do the blue ones in Korean. Here is a selection of the best recipes.
Product Preparation
These recommendations apply not only to Asian dishes, but also to all eggplant dishes. This berry contains a special substance - solanine. If it is not removed from the fruit, the whole dish will be very bitter and will become simply inedible. Therefore, you must first cut the eggplant (as recommended by the recipe for the blue in Korean), pour them with salt and leave for 15-30 minutes. Then rinse the pieces under running water to remove the bitterness and excess salt. Well, now we proceed to the actual preparation.
Au eggplant
A hot appetizer of meat and fish under this name is already known to many, but have you tried it with blue ones? Cut the young eggplant into thin strips, salt and rinse. For those half an hour until the little blue ones start bitterness, chop the carrot and Bulgarian pepper in the same way, add the onion, cut into half rings. Sprinkle the vegetable mixture with the same amount of sugar and salt (an incomplete spoon), remember with your hands and leave for 30 minutes too. After half an hour, drain the juice, and cover the vegetables with two soup spoons of seasoning for Korean carrots. Rinse the blue ones and throw in boiling water. Cook for no more than two minutes. Discard in a colander and gently squeeze with your hands. Combine the remaining vegetables with eggplant, add 3-4 chopped cloves of garlic and a spoonful of soy sauce. In a pan, bake until a haze appears, half a glass of sunflower oil, pour them a little blue in Korean. Add two tablespoons of apple cider vinegar, mix and let it brew for three hours.
Blue Korean Salad
We cut two medium eggplants lengthwise and bake in the oven until half ready. They should become soft, but not lose elasticity. Then cut the blue ones into smaller pieces, put them in a salad bowl. Add to them 3-4 cloves of finely chopped garlic and a chopped bunch of green onions. Pour lemon juice and three tablespoons of soy sauce. Season with a pinch of hot red pepper and sprinkle with sesame seeds.
Another spicy salad will come out with us if we add to the little blue in Korean bell pepper, carrots, garlic, fresh dill or parsley. For spices, try adding a mixture of peppers, coriander and sesame seeds. And the dressing in this recipe is honey, soy sauce and a drop of vinegar.
Little blue with a carrot in Korean "Dominated by the dragon"
Chop a small head of cabbage and 2 carrots into thin noodles, sprinkle with salt and sugar, drain the juice. Season with vinegar, garlic and spices. Fried eggplants (chopped into small pieces) in vegetable oil. Cool them and add to cabbage and carrots. This appetizer is especially good on the second day.