Korean-Style Eggplant with Carrots
Spicy, tangy, juicy - perfect for a festive table! Korean-style eggplant with carrots is a great appetizer for everyday meals and celebrations. After it rests, the vegetables soak up the aromas of seasonings, spices, and garlic and become boldly flavorful.
Updated : 04 March, 2026
Easy
About 30 min.
Ingredients
2
Eggplant
1
Carrot
1
Onion
2
Garlic
1 teaspoon
Dry spices
1 tablespoon
Vegetable oil
0.5 teaspoon
Vinegar
1 teaspoon
Salt
to taste
Ground black pepper
to taste
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Korean-style eggplant? Prepare the ingredients for the appetizer. Choose smaller vegetables; the amount of spices is for a small batch. If you like it, cilantro works well instead of parsley.
Step 2
Wash and pat dry the eggplants. Cut off the stems and cut the eggplants into medium pieces. Don’t chop too small - they may turn mushy during boiling. Put the eggplants in a bowl, sprinkle with a few pinches of salt, and pour boiling water over them. This helps remove bitterness.
Step 3
Drain the water and rinse the eggplants.
Step 4
Transfer the eggplants to a pot, cover with water, and cook over low heat. Bring to a boil and simmer for 5-8 minutes. Don’t cook longer - they may soften too much and lose their shape.
Step 5
Drain the eggplants in a colander and let all liquid run off.
Step 6
Peel the carrot and grate it using a Korean-style julienne grater.
Step 7
Peel the onion and dice it finely.
Step 8
Peel the garlic and lightly crush it with the flat side of a knife, or press it through a garlic press. (If you prefer a milder garlic taste, you can leave the pieces larger and remove them later after they aromatize the dish.)
Step 9
Heat a skillet over medium heat. Add oil and heat it well. Add the carrot, onion, and garlic. Add Korean carrot seasoning and ground black pepper. Don’t add extra salt - the seasoning already contains it. Stir everything together.
Step 10
Sauté the vegetables for 1 minute, no longer - they should stay crisp.
Step 11
In a bowl, combine the eggplants and the sautéed vegetables. (Garlic can be removed if desired.) Add chopped parsley and vinegar.
Step 12
Mix the salad and taste for salt. Add a little salt if needed. Refrigerate for at least 1 hour so it can marinate well. Serve chilled.
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