Korean-Style Eggplant Salad

Ingredients

• eggplant8.04 oz (228 g)
• carrots3.03 oz (86 g)
• granulated sugar0.35 oz (10 g)
• fine salt0.14 oz (4 g)
• garlic0.14 oz (4 g)
• ground coriander0.02 oz (0.5 g)
• yellow onion0.35 oz (10 g)
• refined sunflower oil0.88 oz (25 g)
• cayenne or hot chili powder0.01 oz (0.25 g)
• white vinegar diluted to 3% acidity0.35 oz (10 g)

Directions

1. Brush the eggplant with oil.
2. Bake whole or halved at 392–428°F (200–220°C) for 20–25 minutes, until tender.
3. Cut the carrot and onion into thin strips and mince the garlic.
4. Cool the baked eggplant and cut it into large pieces.
5. Combine with the carrot, onion, and garlic.
6. Add the salt, sugar, vinegar, and seasonings.
7. Toss, let stand for 10–20 minutes, and serve in a bowl.
8. Drizzle with oil before serving.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.