3 Ways to Make Quick Pickled Eggplant: Spicy, Crunchy, and Delicious at Home

Prepare the eggplant

When buying eggplant, you will wash it thoroughly with water, drain it, and cut off the stem. Then you will split the eggplant in half or according to the size of the eggplant and the taste of each person.

You will put the eggplant into a bowl of saltwater, diluted vinegar and soak it for about 15 – 20 minutes to let the eggplant release all its sap.

Make the dipping sauce

Peel 1 bulb of garlic and crush it. For 2 chili peppers, remove the seeds and finely chop them using a knife.

Then, place the garlic and chili in a mortar and pound them finely to create a thick consistency for the dipping sauce.

Next, transfer the garlic and chili to a large bowl, add 2/3 cup of fish sauce, 3 tablespoons of sugar, 1 tablespoon of monosodium glutamate, 1/2 tablespoon of salt, 2 tablespoons of chili powder, 1/2 cup of vinegar, and 1 bowl of cooled boiled water.

Then stir well to completely combine the dipping sauce.

Pickled eggplant

After soaking the eggplant in saltwater, you will rinse it clean with water.

You need to prepare a glass jar for pickling the eggplant. Put all the eggplants and the mixture of fish sauce into it, place 2 – 3 chili peppers on top, and use chopsticks to gently press the eggplants down so that they are fully submerged in the pickling liquid.

Next, cover the jar and let it soak for about 3 – 5 hours, and then you can take it out and enjoy!

Final product

Pickled eggplant will have a sweet and sour taste with a mild spiciness, crunchy and very delicious, stimulating the taste buds immensely. This pickled eggplant should be enjoyed with a little white rice, boiled meat, and boiled water spinach for a wonderful and satisfying meal! Let’s get started on making this delicious and attractive pickled eggplant.

Prepare the eggplant

When you buy the eggplant, wash it thoroughly with water, then take it out, let it drain, and cut off the stem.

Next, use a knife to cut the eggplant in half or into 3 or 4 pieces depending on the size of the eggplant and personal preference, then place the cut eggplant into a bowl of salt water mixed with diluted vinegar, soaking for about 15 – 20 minutes to allow the eggplant to release all its sap.

Make the pickling sauce

To make the pickling sauce, first peel 1 clove of garlic and crush it, then take 2 chili peppers, remove the seeds, and chop them finely. Next, combine the crushed garlic and chopped chili together.

Then, place the minced garlic and chili into a large bowl, add 2/3 cup of fish sauce, 3 tablespoons of sugar, 1/2 tablespoon of salt, 2 tablespoons of chili powder, 1/2 cup of vinegar, and 1 cup of boiled water that has cooled.

Use a spoon or ladle to stir well so that the pickling sauce ingredients dissolve completely and blend together.

Pickled Eggplant

After soaking the eggplant in saltwater for 20 minutes, rinse it thoroughly with water and drain it in a colander. Next, prepare a jar made of ceramic or glass with a lid for pickling the eggplant.

Add all the eggplant and the mixture of fish sauce into the jar, then place 2 – 3 more chilies on top and use a chopsticks to gently press the eggplant down so that it is fully submerged in the pickling liquid.

Finally, cover the jar and let it sit for about 3 – 5 hours before taking it out to enjoy!

Final Product

The quick pickled eggplant will have a bright red color from the chili powder and a gentle aroma of fish sauce and garlic.

When eating, you’ll experience the crunchy deliciousness of the eggplant combined with a hint of sweet and sour from the vinegar, the fragrant saltiness of the fish sauce, and a mild spiciness. This dish is “top-notch” when served with white rice.

Preparing the Eggplant

Wash the eggplant thoroughly with water, drain, and cut off the stem. Then, split the eggplant in half, place it in a bowl of salted water mixed with diluted vinegar, and soak for about 2 hours to remove the bitterness.

Prepare the pickling liquid for eggplants

Add 100g of brown sugar, 3 tablespoons of chili sauce, 100ml of calamansi juice, 100ml of fish sauce, 100ml of vinegar into a pan and stir well.

Pickle the eggplants

After soaking, drain the eggplants, then pound 50g of garlic, 20g of ginger, 20g of galangal, and 3 horn chilies, and mix well.

Place the eggplants in a jar, then pour the prepared pickling liquid over them and seal the lid. Let the eggplants pickle for 1 day in the refrigerator!

Final Product

Pickled eggplant with salt has a delicious sweet and sour taste, especially when eaten with boiled meat, it’s absolutely delicious, wishing you success in your preparation.