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Print Recipe
 Eggplant in Ginger Sauce Recipe
This recipe combines two of my favorite ingredients-eggplant and ginger. I know that there are fans of this duet on the site, so I can't help sharing the recipe.
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Korean
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Korean
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Wash eggplant, remove the stalk. Cut in half across. Then each half is cut into plates a little less than a centimeter thick. The plates are cut into strips-bars also a little less than a centimeter thick.
    Wash eggplant, remove the stalk. Cut in half across. Then each half is cut into plates a little less than a centimeter thick. The plates are cut into strips-bars also a little less than a centimeter thick.
  2. Fill the eggplant bars with salt, mix and let stand for 15 minutes, so that the bitterness comes out.
    Fill the eggplant bars with salt, mix and let stand for 15 minutes, so that the bitterness comes out.
  3. Wash the bars and fry in oil.
    Wash the bars and fry in oil.
  4. While the bakliks are frying, cut the hot pepper (for those who are very hot, remove the seeds, I left them). Cut the onion diagonally into long strips (I didn't have any onions). Crush the garlic with the flat side of a knife and finely chop it.
    While the bakliks are frying, cut the hot pepper (for those who are very hot, remove the seeds, I left them). Cut the onion diagonally into long strips (I didn't have any onions). Crush the garlic with the flat side of a knife and finely chop it.
  5. Transfer the finished eggplant to a paper towel and let the excess oil drain (I did not do this). Fry the pepper, onion and garlic for a minute on the remaining oil.
    Transfer the finished eggplant to a paper towel and let the excess oil drain (I did not do this). Fry the pepper, onion and garlic for a minute on the remaining oil.
  6. In a bowl, combine soy sauce, lemon juice, grated (or dry) ginger, and sugar. Stir until the sugar dissolves.
    In a bowl, combine soy sauce, lemon juice, grated (or dry) ginger, and sugar. Stir until the sugar dissolves.
  7. Combine the dressing and fried onions, garlic and pepper with the buckwheat. Mix well, cool, put in a jar and let stand for at least a couple of hours.
    Combine the dressing and fried onions, garlic and pepper with the buckwheat. Mix well, cool, put in a jar and let stand for at least a couple of hours.
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