Simple Homemade Sweet and Sour Salted Eggplant
How to choose fresh and delicious eggplants
– Choose eggplants with green stems, bright outer skin, and no worms
– To choose fresh and delicious eggplants, you should choose ones with green stems, no wormholes, bright white exterior, and when squeezed lightly, they should not feel soft or wrinkled.
– Avoid choosing dried and dull-colored eggplants, as they will make the pickled eggplants taste bad and affect the flavor.
Ingredients for making sweet and sour salted eggplants
500g eggplants
1 ginger
1 garlic
2 chilli peppers
1 tablespoon salt
1 tablespoon vinegar
1 tablespoon sugar
Steps to make sweet and sour salted eggplants
Step 1
Preparation
Choose mature, uniformly rounded eggplants without discoloration, remove the stems, wash them thoroughly, and let them dry under the sun for 3-4 hours, so that they become slightly wilted. This will make the pickled eggplants more crispy.
Wash and peel the ginger and garlic, drain the water, then slice the ginger and garlic and finely chop the chili peppers.
Rinse and dry a large glass jar with a lid, which will be used to store the salted eggplants.
Step 2
Salted eggplants
Bring ½ pot of water to a boil, add 1 tablespoon of salt and 1 tablespoon of sugar. Then let the mixture cool down and add 1 tablespoon of vinegar.
Arrange the first layer at the bottom of the glass jar with ginger and garlic. Arrange the second layer with 250g of eggplants. Arrange the third layer with ginger and garlic again. Arrange the fourth layer with the remaining 250g of eggplants. And the final layer, add all the remaining ginger, garlic, and chili peppers.
Pour the water mixture into the jar, submerging the eggplants. To prevent the eggplants from turning black, you can use a tray or a water-filled bag to press the eggplants tightly and avoid direct contact with air.
Step 3
Completion
Close the lid and store the jar in a cool place. After 2-3 days, you will have a batch of delicious pickled eggplants.
Finished product
This salted eggplants prepared this way are both crispy and bright white. You can eat them with hot rice or combine them with other dishes to enhance the flavor.
You can mix the salted eggplants with chili sauce or shrimp paste for a delicious and rich taste.
Tips for preventing salted eggplants from floating and discoloring
You need to press the eggplants tightly using a clean plate or a nylon bag filled with water placed on top so that the eggplants do not float on the surface of the water.
Depending on the outside temperature, after about 2-3 days, you will have a perfectly crispy and tasty batch of salted eggplants.
How to make seasoned salted eggplants
Preparing the ingredients
800g eggplants
1 garlic
6 chili peppers
½ lemon
Seasonings: chili powder, salt, sugar, fish sauce, vinegar
Steps to make seasoned salted eggplants
Step 1
Preparing the ingredients
First, wash 500g of eggplants after buying them, then cut off the stems and cut them into slices or halves.
Next, soak the eggplants in diluted saltwater or vinegar for 20 to 30 minutes to remove mucus, prevent discoloration, and increase crispness. Then take them out and drain them. Peel the garlic and remove the stems from 5 chili peppers.
Step 2
Prepare the sweet and sour garlic chili sauce
Next, put the garlic and chili peppers in a mortar, add 5 tablespoons of sugar, and crush them into a garlic chili mixture, then transfer it to a bowl. Then squeeze the juice of ½ lemon, add 5 tablespoons of fish sauce, 2 tablespoons of chili powder, and stir well to blend the mixture.
Step 3
Mix the eggplants with the sweet and sour garlic chili sauce
Finally, put the drained eggplants into the sweet and sour garlic chili sauce mixture, mix them evenly so that the eggplants are coated with the sauce. Let the eggplants soak in the sauce for about 1 hour to absorb the flavors and it is done.
Finished product of seasoned salted eggplants
The sweet and sour seasoned eggplants are super delicious, crispy, and have a tempting aroma of chili and garlic, with a sour taste from the lemon that anyone who tries it will love. This dish can be eaten with rice or used as a salad dressing!
Below are the groups of people who are recommended not to eat eggplants:
Pregnant women: The sweet and sour salted eggplants are always attractive to pregnant women with morning sickness. Although they can relieve morning sickness, they have a significant impact on the uterus, which is not good for the baby.
In addition, other women should also avoid eating too many eggplants to reduce the impact on the uterus, as eggplants contain toxins and have a cold nature.
Postpartum women: If postpartum women eat too many salted eggplants, it will be disadvantageous for milk production. Both the mother and the baby may experience coughing, poor blood circulation, and fatigue. Therefore, postpartum women should be careful when eating salted eggplants to avoid affecting the milk for breastfeeding.
People with uterine diseases: Eating too many eggplants can also hinder the functioning of the uterus in women.
People with high intraocular pressure: People with high intraocular pressure should not consume eggplants as they can greatly affect vision.
People with weakened body: The ancients used to say, “One eggplant is equivalent to three bowls of medicine,” meaning that eggplants are highly toxic. Therefore, if you are sick and eat eggplants, it will increase your feeling of fatigue, discomfort, and worsen your condition.
People who have just recovered from illness: The cold nature of eggplants will bring many disadvantages to your health. It not only cannot help the body recover quickly but also makes you feel tired.
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