3 Simple Techniques to Make Crispy, White, and Non-Discolored Pickled Eggplants at Home

Meet our dedicated team of reporters at Areara, committed to delivering accurate, insightful, and timely news. With a passion for uncovering the truth and a relentless pursuit of excellence, our journalists work tirelessly to keep you informed on the stories that matter most. Trust Areara for reliable reporting and in-depth analysis, ensuring you stay ahead of the curve in an ever-changing world.

Improperly prepared salted eggplants can quickly darken, develop a slimy layer, and spoil prematurely. Today, we’ll explore three simple methods to create salted eggplants that are crispy, white, and free from discoloration, all from the comfort of your home!

1Homemade Sweet and Tangy Salted Eggplants

Homemade Sweet and Tangy Salted Eggplants

Prep Time
10 minutes Cook Time
20 minutes Servings
2 – 3 people

Ingredients

500g eggplants
1 piece of ginger
1 bulb of garlic
2 chilies
1 tablespoon salt
1 tablespoon vinegar
1 tablespoon sugar

Instructions

Step 1 Preparation

Choose mature, round, and unblemished eggplants. Remove the stems, wash thoroughly, and air-dry in the sun for 3-4 hours until slightly wilted—this ensures a crispier texture when salted.

Prepare eggplants

Wash and dry ginger and garlic, then peel and slice them. Finely chop the chilies.

Clean and dry a large glass jar with a lid for salting the eggplants.

Slice ginger and garlic

Step 2 Salting Process

Boil ½ pot of water with 1 tablespoon salt and 1 tablespoon sugar. Allow it to cool, then add 1 tablespoon vinegar.

Layer the jar: Begin with ginger and garlic at the bottom. Add 250g eggplants as the second layer. Follow with another layer of ginger and garlic, then 250g eggplants. Top with the remaining ginger, garlic, and chilies.

Pour the cooled mixture into the jar, ensuring the eggplants are fully submerged. Use a weight or a sealed bag of water to press down the eggplants, preventing air exposure and discoloration.

Salt eggplants

Step 3 Completion

Seal the jar and store in a cool place. After 2-3 days, your delicious salted eggplants will be ready to enjoy.

Completion

Step 4 Final Product

These salted eggplants are crispy and white, perfect with hot rice or as a side dish. Try pairing them with chili sauce or shrimp paste for an extra flavor boost.

Crispy salted eggplants

2Quick Sweet and Tangy Salted Eggplants

Quick Sweet and Tangy Salted Eggplants

Prep Time
5 minutes Cook Time
20 minutes Servings
2 – 3 people

Ingredients

500g eggplants
Chilies, garlic, lime
Seasonings: salt, sugar, fish sauce

Instructions

Step 1 Prepare Eggplants

Dissolve 2 teaspoons salt in 500ml water. Wash 500g eggplants, cut them into halves or quarters, and soak in the salted water for 10-15 minutes.

Rinse and drain the eggplants.

Prepare eggplants

Step 2 Prepare Brine

Mix 3 tablespoons sugar, 3 tablespoons fish sauce, 2 tablespoons minced garlic, 1 tablespoon chopped chilies, and 2 tablespoons lime juice in a bowl. Stir until well combined.

Prepare brine

Step 3 Combine Eggplants and Brine

Toss the eggplants with the brine, ensuring even coating. Transfer to a sealed container, adding any remaining brine. Refrigerate for 3 hours before serving.

Mix eggplants

Tip:
Ensure the brine fully covers the eggplants. Place the cut side down to prevent discoloration.

Step 4 Completion

After refrigerating, the eggplants are ready to eat. For a deeper flavor, leave overnight.

Completion

Step 5 Final Product

This quick method yields delicious, ready-to-eat salted eggplants. The recipe is simple and accessible for everyone.

See also: How to make quick salted eggplants for a rich, appealing flavor.

Quick salted eggplants

3Kimchi Salted Eggplants

Kimchi salted eggplants offer a crispy texture with a tangy and spicy kick, enhancing your meal’s appeal. Enjoy them with rice or alongside boiled meat.

Purchase ST25 Rice King + fragrant rice from us for perfect rice dishes.

Kimchi salted eggplants