photo: Korean eggplant with vegetables

Korean eggplant with vegetables

Today I want to give you a creative recipe of Korean pickled eggplants. This is a cold snack which will perfectly go with baked chicken, barbecue or grilled fish. Eggplants become saturated with marinade and become very tasty, flavory and fairly spicy. This snack can be cooked in advance and kept in the fridge for a few weeks. If you want, you can replace the table vinegar with the apple one. So, lets start!


  • Eggplant
    1 kg
  • Carrot
    2 pcs
  • Onion
    2 pcs
  • Sweet pepper
    2 pcs
  • Garlic
    4 clove
  • Sunflower oil
    100-150 ml
  • Vinegar 9%
    125 ml
  • Water
    125 ml
  • Salt
    1 tbsp
  • Powdered sugar
    4 tbsp


  • 1. Wash eggplants and cut off the ends. Slice the vegetable into rings 5 mm width. Sprinkle them with kosher salt and leave for 20 minutes to get the liquid out and get rid of the bitterness.
  • 2. Cut out the seeds from the sweet pepper. Cut the vegetable half parts and slice into semi-rings.
  • 3. Peel two onion bulbs. Slice them into semi-rings too.
  • 4. Wash, peel and fine grate the carrot.
  • 5. Mix prepared vegetables in a bowl: sweet pepper, onion and carrot. Peel the garlic clove, mince it and add into vegetable mixture. Mix everything again.
  • 6. Eggplant rings drain out of the liquid with paper towels. Pour cooking oil into the pan. Shallow fry them both sides until golden brown.
  • 7. Place one layer of fried eggplants into the bowl. Put a few spoons of vegetable mixture with the garlic above. Alternating layers, put all ingredients.
  • 8. Mix all ingredients for marinade. Pour salt and sugar powder into a saucepan. Add water, vinegar and smell-free oil. Stirring, boil the marinade to let all dry ingredients dissolve. Pour the vegetables over with the marinade.
  • 9. Press them down with the saucer. Place the snack into fridge. In 24 hours the eggplants will be ready. Enjoy your meal!