Food & Receipts

The Ultimate Guide to Making Spicy, Crispy Pickled Baby Eggplants: A Mouth-Watering Side Dish

Spicy pickled baby eggplant is a humble yet iconic dish in Vietnamese cuisine. With its simple preparation and mouthwatering flavors, it is a perfect addition to any family meal.

Administrator

6 August, 2024

Here is a detailed guide on how to make spicy pickled baby eggplant.

Ingredients

500g baby eggplant
3-4 horn peppers
5-6 garlic cloves
2-3 shallots
2-3 tbsp sugar
2-3 tbsp fish sauce
1 tbsp vinegar or lemon juice
A pinch of salt
Some hot water

Instructions

Step 1: Prepare the baby eggplant

Wash the baby eggplant: Rinse the eggplants under running water. Then, soak them in a dilute salt water solution for about 15-20 minutes to prevent discoloration and maintain their crispness.
Cut the baby eggplant: After soaking, drain the eggplants and let them air dry. Cut them into small, bite-sized pieces (you can halve or quarter them, depending on your preference).

Step 2: Prepare the other ingredients

Garlic and Shallots: Peel and finely chop the garlic and shallots.
Horn Peppers: Rinse the peppers, remove the stems, and chop them finely.

Step 3: Make the spicy brine

Prepare the fish sauce: In a large bowl, mix 2-3 tablespoons of sugar with 2-3 tablespoons of fish sauce. Stir well until the sugar is completely dissolved.
Add the spices: Add the chopped garlic, shallots, and peppers to the fish sauce mixture. Then, pour in 1 tablespoon of vinegar or lemon juice to enhance the sourness. Mix well.

Step 4: Pickle the baby eggplant

Pickle the eggplants: Place the cut eggplants into the prepared fish sauce mixture. Use your hands or chopsticks to mix well, ensuring the eggplants are evenly coated. If desired, add a small amount of hot water to fully submerge the eggplants in the brine.
Soak the eggplants: Let the eggplants marinate for at least 30 minutes before serving. For a more intense flavor, you can refrigerate them overnight.

Serving Suggestions

This spicy pickled baby eggplant makes a delicious side dish with white rice or bun (rice vermicelli). It can also be enjoyed as an appetizer or a tangy, spicy snack. The combination of spicy peppers, fragrant garlic, and shallots, along with the sweet and sour fish sauce, is sure to tantalize your taste buds.

Tips

Choosing Baby Eggplant: Opt for small, evenly-sized eggplants that are free from blemishes or wilted spots.
Maintaining Crispness: Avoid over-pickling the eggplants to prevent them from becoming too soft. Briefly soaking them in brine helps retain their crisp texture.

Good luck, and enjoy your spicy pickled baby eggplant feast!

Frequently asked questions

Look for firm, unbruised eggplants with bright, vibrant colors. Smaller eggplants are usually younger and tend to be less bitter, making them ideal for pickling. Avoid larger, more mature eggplants as they can be bitter and have tougher skins.

Scoring the eggplants helps the pickling brine penetrate the flesh, ensuring that the flavors are absorbed evenly. It also creates small pockets for the spices and brine to enter, resulting in a more flavorful pickle.

Yes, you can adjust the spiciness to your preference. If you like it milder, reduce the amount of red chili powder or omit it altogether. For a spicier kick, increase the chili powder or add fresh chili peppers to the brine.

When properly prepared and stored, these pickled eggplants can last for several months. Always use a clean, dry spoon when removing eggplants from the jar, and ensure that the eggplants are fully submerged in the brine. Store the jar in a cool, dark place.

These spicy crispy pickled baby eggplants make a great side dish to many meals. Serve them alongside grilled meats, fish, or tofu for a tangy and crunchy addition. They also go well with rice or noodles, adding a burst of flavor to your meal. You can also chop them up and add them to salads or sandwiches for a unique twist.