Spicy Korean salad with eggplant
Composition / ingredients
8
servings:
Cooking method
Boil 2 eggplants in salted water (5-7 minutes), cool and cut into strips, also cut 1 tomato, 1 cucumber, 1 sweet pepper and 1 onion. Grate medium carrots on a coarse grater or a grater for Korean carrots. Mix everything together. Add 50-80 grams of odorless sunflower oil to the salad, 2 tbsp.tablespoons of sugar, 1-2 tbsp.2 tablespoons of vinegar, 1 tablespoon of soy sauce, salt to taste, 3 large cloves of garlic (through a press) and pepper well with red and ground black pepper. Mix thoroughly and let the salad stand in the refrigerator for 1-2 hours.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
