Cold eggplant salad
I made eggplants, which are summer vegetables, to make it more delicious
4 serving
Within 30 minutes
보리네식탁의보리맘
Ingredients
  • Branch
    3ea
  • onion
    1/2ea
  • Paprika
    1/2ea
  • Crunchy red pepper
    2ea
  • pine nut
    20~30piece
  • Mustard
    1T
  • Vinegar
    2T
  • Lemon
    2T
  • Sugar
    2T
  • Salt
    1/3T
  • pine nut
    1T
Video
Cooking Steps
STEP 1/8
1. Microwave the eggplant for 2 minutes and 30 seconds and remove the skin
(When using a steamer, steam it for 3 minutes while boiling)
STEP 2/8
2. Slice the eggplant and let it cool
STEP 3/8
3. Slice onions finely and soak them in cold water
STEP 4/8
4. Scoop up the paprika and chop it finely and soak it in cold water
STEP 5/8
5. Remove the seeds of the crunchy peppers, chop them finely, and soak them in cold water
STEP 6/8
6. Finely chop pine nuts
STEP 7/8
7. Make mustard sauce
Mustard 1T, vinegar 2T, lemon 2T, sugar 2T, salt 1/3T, pine powder 1T
STEP 8/8
8. Remove the water from the vegetables and mix them with pine nut mustard sauce
You can eat it with the sauce
The mustard should be ground with sugar and salt first so that it doesn't break into lumps and dissolves well
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