Eggplant is one of the ingredients that provides a lot of nutrition and is easy to prepare with delicious dishes: stir-fried dishes, fried dishes,… Let’s go to the kitchen and make the unique salted eggplant that TasteVN shares right away!
1. Salted Long Eggplant
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Preparation
15 minutes
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Cooking
5 minutes
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Difficulty
Easy
Ingredients for Salted Long Eggplant For 4 people
Long eggplant 4 pieces Garlic 1/2 bulb Ginger 1 root Common seasoning a little (sugar/ salt)
How to prepare Salted Long Eggplant
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Prepare the eggplant
After buying the eggplant, wash it thoroughly; you can use diluted salt water for washing.
Cut off the stem of the eggplant, then cut the eggplant into equal pieces, about the length of one finger.
Next, cut the eggplant into 6 or 8 pieces lengthwise, making pieces that are easy to eat.
Clean the ginger and garlic, then slice them thinly.
Tip: After cutting the eggplant pieces, put them in a bowl of diluted salt water and soak for 15 minutes to help the eggplant retain its crunchiness, remove all the sap, and prevent it from turning black.
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Prepare the saltwater
Prepare a large bowl or basin to mix the saltwater.
Add 2 tablespoons of salt, 1 tablespoon of sugar, sliced ginger and garlic, and 2 cups of water into the basin.
Stir the mixture until the salt and sugar are completely dissolved.
Tip: You can place the mixture on the stove and stir over medium heat for about 5 minutes to dissolve the salt and sugar faster. When the mixture boils and all the seasonings are dissolved, let it cool!
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Soak eggplant in saltwater
After soaking the eggplant for 15 minutes, take it out, rinse it with water to clean, and let it drain.
Arrange the eggplant in a plastic or glass container, without overfilling it.
Pour the mixed saltwater into the container with the eggplant, distributing the amount of water evenly among the containers. Use a plastic bag filled with a little water, tightly knot the top, and place it on top of the eggplant to keep it submerged in the saltwater; then cover it tightly.
You can soak the eggplant for 3 to 5 days before using it!
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Final Product
Long salted eggplant is crispy and very easy to eat, meals will be more flavorful when the stewed dishes are served with salted eggplant! The eggplant is crispy and delicious, mildly spicy, with both salty and sweet flavors, plus a hint of ginger aroma, it’s just perfect!
2. Round Salted Eggplant
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Preparation
10 minutes
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Cooking
5 minutes
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Difficulty
Easy
Ingredients for Round Salted Eggplant Serves 2
Round eggplant 2 pieces Bird’s eye chili 1 piece Garlic 2 cloves Vinegar 2 teaspoons Salt 2 teaspoons Sugar 1 teaspoon
Ingredient Image
How to Make Round Salted Eggplant
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Prepare the eggplant
After purchasing, wash the round eggplant, cut off the stems. Cut the eggplant in half and then slice it into thin pieces.
Prepare a basin of diluted saltwater to soak the eggplant. Soak the sliced eggplant in it for 10 minutes.
Clean the garlic and chili, then chop them finely.
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Marinate the eggplant
After soaking for 10 minutes, take the eggplant out and rinse it with water to clean.
Place the eggplant in a bowl, add 2 teaspoons of salt, minced garlic and chili, 2 teaspoons of vinegar, and 1 teaspoon of sugar. Mix well for 5 minutes to allow the eggplant to absorb the seasoning.
Prepare a plate that is smaller than the bowl containing the eggplant, place the plate on top, then put a weight on the plate to press the eggplant down, and leave it for 2 hours. After about 1 hour, open it to stir the eggplant, then continue to leave it for another hour before it’s ready to use!
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Finished Product
Pickled round eggplant is crispy and crunchy, soaked in a blend of sour, spicy, salty, and sweet flavors, enjoyed alongside various stewed dishes, which will definitely make you eat a lot of rice!
How to choose good eggplants
- When buying eggplants, observe and choose those with shiny, even color; the stem should be fresh and tightly attached to the fruit.
- Hold the eggplant to choose those that feel firm and heavy; ripe ones will leave a dent when pressed.
- Do not choose those with wrinkled skin, discoloration, wilted stems, or those without stems.
- You should avoid selecting those that are too old, with hard stems, or that are light purple or pinkish purple.
How to preserve salted eggplant
- After preparing the salted eggplant, place it in a tightly sealed jar or a tightly tied plastic bag for storage.
- Salted eggplant can be used within a week when stored at room temperature. To preserve it longer, you should put it in the refrigerator’s cool compartment.
- When eating, use clean utensils to pick it out; do not use utensils that have come into contact with other ingredients, as this will spoil the dish, and avoid stirring the dish.
- Avoid placing salted eggplant in direct sunlight or damp areas.
With 2 ways to pickle eggplant that are crispy, delicious, and simple at home, everyone will love it provided by TasteVN, hope it will help you diversify your menu! Wish you success!
*Refer to the recipes and images from the YouTube channel Bé Sún and Bà Nội trợ Việt
