There are numerous variations of pickled baby eggplant recipes, such as sweet and sour, or brined with fish sauce. Each method results in a unique flavor profile, yet all are delicious.
So, what are the secrets to achieving a perfectly pickled eggplant, where every single one turns out crisp and white? Today, I will share with you three time-tested tips to ensure your eggplants come out just right, ten out of ten times.
1. Sun-Drying the Eggplants
One crucial step that many people overlook when pickling eggplants is sun-drying them. This process helps prevent the formation of a film and scum. Additionally, as the eggplants lose moisture, they will become crispier than usual when pickled.
Once the eggplants have wilted, use a knife to carefully remove the stems, being careful not to cut into the flesh of the eggplants.
2. Mixing with Salt
Everyone has their own method of pickling eggplants. I usually mix the eggplants with salt at a ratio of 1:0.5. That is, for every kilogram of eggplants, I use 500 grams of salt.
The saltier the eggplants, the tastier they become, as the salt draws out the moisture within, thus retaining their crispness.
3. Pressing the Eggplants
Similar to other pickled vegetables, pressing is essential to achieving crispness. You can use a bowl, plate, or any heavy object to weigh down the eggplants and prevent them from floating to the surface. This technique helps ensure the eggplants remain white and crisp.
HOW TO PICKLE CRISP WHITE BABY EGGPLANTS
Ingredients
– Baby Eggplants: 1 kg
– Galangal: 1 root
– Garlic: 1 bulb
– Fresh Chili: 2 – 5 peppers (adjust according to your spice tolerance)
– Salt
– Sugar
Pickling Process for Crisp White Baby Eggplants
1. Select baby eggplants that are of medium size, neither too big nor too small. They should feel firm when held, with no softness.
Sun-dry the eggplants, then use a knife to remove the stems, being careful not to cut into the flesh.
Soak the eggplants in a diluted solution of water and lemon juice to remove any residual sap and ensure they remain white.
Soak them for about 30 minutes, then remove and rinse with clean water. Proceed to mix the eggplants with an appropriate amount of salt.
2. Peel and crush or slice the garlic cloves, depending on your preference. Slice the chilies, and peel and shred the galangal.
3. Clean a glass jar, then boil water in it to sterilize. Ensure the jar is completely dry to prevent scum formation during the pickling process.
4. In a bowl, mix water with sugar until dissolved. Add the salted eggplants, along with the galangal, garlic, and chilies, stirring well with chopsticks. Taste the brine; it should be a balance of salty and sweet.
5. Use a plate or a specialized food press to compress the eggplants. Place a heavy object on top to ensure they are tightly packed, as this will help achieve the desired crispness.
6. After 2-3 days, your eggplants will be ready to eat. They should be a beautiful white color, crisp, and not overly salty.
Pickled baby eggplants go well with many dishes. During the summer, they are often served with crab soup, boiled water spinach, or fried meat. They also pair wonderfully with white rice porridge or mung bean porridge.
