Food & Receipts

Salt and chili are not enough for pickled vegetables: This additional step makes the vegetables white, crispy, and everyone loves them.

With the pickle brine recipe below, you will have a crispy, perfectly white dish that will impress anyone who tries it.

Administrator

12 November, 2023

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Ingredients for Making Salted Eggplant

Prepare 1 jar of eggplants

300 grams of eggplants

2 cloves of garlic

1 chili pepper

1 ginger root

1/2 tablespoon of fish sauce

1/2 tablespoon of sugar

1/4 tablespoon of salt

1.5 tablespoons of vinegar

How to Make Delicious and Crispy Salted Eggplant

Step 1: Prepare the eggplants

First, with the eggplants you bought, remove the stems. To prevent the eggplants from turning brown, prepare a bowl of water and add some salt and vinegar to soak the eggplants.

Then, cut the eggplants in half and soak them for about 4 hours. Afterwards, take out the eggplants, rinse them with clean water, and let them drain.

Step 2: Prepare the other ingredients

First, peel the garlic, remove the stem of the chili pepper, and put them in a blender or use a knife to finely chop them. For the ginger, peel it, wash it, and cut it into thin strips, about 2 finger lengths.

Step 3: Prepare the soaking liquid

First, put 1/2 cup of fish sauce, 1/2 cup of sugar, and 1 cup of vinegar into a pot.

Put the pot on the stove, turn on the heat to a low flame until the sugar is completely dissolved. Taste and adjust if necessary. Then turn off the heat and let the mixture cool. This method makes the salted eggplants ready to eat quickly without any bitterness.

Note: The cup used in this recipe is a rice cup, and 1/2 cup is about 100g. This way, the eggplants will be fully immersed in the liquid and won’t turn brown, ensuring the aesthetic appeal.

Step 4: Soak the eggplants

When the eggplants are drained, place them in a glass jar. Then add the ginger, garlic, and chili pepper, and mix well. Next, pour the cooled fish sauce into the jar and use a clean plate to press the eggplants down so that they are fully submerged in the liquid. Let it sit for about 2 days until the eggplants are ready to eat.

After 2 days, take out the salted eggplants and serve them on a plate. For the remaining portion, press it down with a clean plate and store the jar of salted eggplants in the refrigerator to enjoy later!

Step 5: Finished Product

Salted eggplants have a sweet and sour taste, and they are crispy and delicious. This salted eggplant dish is perfect when served with boiled meat. Enjoy the incredible taste of these white, crispy salted eggplants!