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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
The dedicated page cooking TasteVN today will guide you through super simple steps to make a delicious eggplant pickle salad, a very famous mixed salad from Central Vietnam, a simple, rustic dish that is no less flavorful.
Ingredients for Eggplant Pickle Salad For 4 people
Papaya 1 fruit (500gr) Eggplant 200 gr Garlic 1/2 bulb Chili/ Bird’s Eye Chili 2 fruits Fermented fish sauce 300 ml (about 1 small bottle)
How to choose fresh ingredients
How to choose fresh eggplant
- Choose small eggplants, pick those with green stems, and feel firm when pressed.
- Avoid choosing overly large, dark, or soft fruits, as they will be tough and not crispy when cooked.
How to choose ripe, fragrant papaya
- Choose unripe papaya, with fresh stems that feel firm when pressed, and the skin should have a slight yellow color.
- Avoid selecting papayas with overly yellow skin, as they will become soft and less tasty when making pickles.
Where can I buy bottled fermented fish sauce?
- You can find fermented fish sauce at most grocery stores, markets, convenience stores, or supermarkets. Additionally, TasteVN is also currently selling fermented fish sauce products that you can refer to.
- For convenience, you can also use pre-mixed fermented fish sauce to prepare the pickled eggplant dish.
-800x450-800x450.jpg "How to Make Flavorful Pickled Eggplant and Papaya, Simple and Delicious at Home 2")
How to prepare Pickled Eggplant with Papaya
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Prepare the ingredients
For the papaya, use a knife to peel it thoroughly and wash it with water. Then, cut the papaya into 6 pieces along its length. Cut into small pieces about 1/2 finger thick.
Soak in salt water for 15 minutes to remove the sap from the papaya.
For the eggplant, remove the stem, cut off any bruised spots, and cut the eggplant in half to allow the sauce to soak in better.
Then, dry them in the sun along with the papaya, drying them just until they are slightly withered, without over-drying.
Peel the garlic, wash it clean, and then chop it finely. Remove the stems from the chili, wash it clean, and then chop it finely.
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Prepare the dipping sauce
Put 300ml of dipping sauce, 2 tablespoons of sugar, and a mixture of minced garlic and chili into a bowl and mix the ingredients well.
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Mix the pickled eggplant
Add the eggplant and dried papaya into the sauce and mix well, let it sit for 30 minutes to absorb the flavors and enjoy.
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Final product
The vibrant colors of the chili, sauce, and eggplant, along with the sauce that has soaked into the eggplant and papaya, create a rich flavor, the aroma of the sauce, and the spiciness of garlic and chili, making this dish of Pickled Eggplant with Papaya incredibly unique, perfect when served with boiled meat and fresh vegetables.
How to preserve
- Storing in the refrigerator in the cool compartment will help preserve the product longer, usually we can keep it for 3 days in the refrigerator, remember to cover it tightly to avoid odors in our refrigerator.
- Store in a glass food container to keep food fresh longer. Before putting the papaya into the jar, you need to ensure that the jar has been sterilized by soaking it in boiling water.
- When taking it out for use, be sure to use clean chopsticks to avoid spoiling the fish sauce.
The above is a guide on how to make pickled eggplant with papaya which is very simple and delicious, a standout dish from the Central region, wish you all success!
*Refer to the recipe and images from the YouTube channel Zui Vào Bếp.
