Korean-style Eggplant with Carrots
silicon (Si)
Vitamin E
Fiber
Vitamin K
Beta-carotene
manganese (Mn)
Description
Spicy eggplant appetizer with carrots, garlic and Korean spices
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Eggplants — 1 шт
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Carrots — 0.25 шт
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Garlic — 1 зубчик
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Chili pepper (fresh, hot) — 0.25 шт
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Onion — 0.25 шт
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Green onion (scallions) — 9 г
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Ground coriander — 0.5 ч.л.
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Ground nutmeg — 0.5 ч.л.
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Ground red chili pepper — 0.5 ч.л.
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Lemon juice — 0.25 шт
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Soy sauce — 1 ст.л.
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Granulated sugar — 0.5 ст.л.
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Parsley (fresh) — 3 г
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Sunflower oil (refined) — 35 мл
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Table salt — 1 ч.л.
- Cut the eggplants into strips, salt them and leave for 15 minutes to remove bitterness
- Rinse the eggplants and fry in heated sunflower oil until golden
- Grate the carrots on a Korean carrot grater
- Slice the onion into half rings and fry until soft
- Mince the garlic and slice the chili pepper into thin rings
- Mix eggplants, carrots, onion, garlic and chili pepper in a bowl
- Add coriander, nutmeg, hot pepper, sugar and salt
- Pour in lemon juice and soy sauce, mix thoroughly
- Refrigerate the appetizer for 1-2 hours to marinate
- Before serving, sprinkle with chopped green onion and parsley
476
119 kcal / 100 g
kcal
5.5 g
1.4 g / 100 g
Protein
32.5 g
8.1 g / 100 g
Carbohydrates
37.4 g
9.4 g / 100 g
Fats
10.0 g
2.5 g / 100 g
Ash
11.4 g
2.9 g / 100 g
Fiber
78.0%
Water
12.4 g
3.1 g / 100 g
Sugars
2.5 g
0.6 g / 100 g
Starch
0.09 g
0.02 g / 100 g
Omega-3
21.86 g
5.48 g / 100 g
Omega-6
4.4 g
1.1 g / 100 g
SFA
