How to make pickled eggplant with authentic Central Vietnamese flavor, crispy and rich

How to make Pickled Eggplant

• 1

  Prepare the ingredients

  Peel the garlic, wash it clean, then chop or use a blender to puree it. Wash the bird’s eye chili and the long chili, then finely chop the long chili.

  When you buy eggplant, cut off the stem and soak it in a basin of water mixed with a little salt and lemon juice for about 10 minutes. Then, take it out and wash it clean with water and let it drain.

  Prepare another basin of diluted brine, then cut the eggplant in half and add it in. To reduce the bitterness and pungency of the eggplant, soak it completely in water for 4 – 5 hours, then take it out to drain.

  Wash the cucumber, cut it in half lengthwise, remove the seeds inside, and cut it into bite-sized pieces.

  Soak the cucumber in diluted brine for about 10 minutes, then take it out, wash it clean, and let it drain. Dry the prepared cucumber in the shade for about 8 hours until it is dry and firm.

  Tip:

  • To avoid dust, you should cover the cucumber with a thin cloth.
  • If conditions do not allow drying outside, you can also put the cucumber in an oven at 70 degrees Celsius and dry it for about 2 hours.

  

  

  

  
• 2

  Prepare the dipping sauce

  Place a pot on the stove, add 200ml of dipping sauce along with 100ml of water and simmer on low heat. Add 100g of sugar, stir well until the sugar dissolves and the sauce boils, then turn off the heat.

  When the sauce has completely cooled, add minced garlic and chili and mix well.

  Tip:

  • If you want to make more, just mix the dipping sauce in a ratio of 2 sauce to 1 water.
  • You should adjust the amount of sugar and water added to suit your family’s taste!

  

  
• 3

  Mix the sauce and eggplant

  Prepare a container, add eggplant and cucumber, then add the garlic chili dipping sauce and mix well.

  To prevent the eggplant and cucumber from browning and to soak up the sauce evenly, use a heavy object (like a bowl) to press down on the ingredients so they are submerged in the sauce.

  Cover tightly, store in a cool, dry place away from sunlight for about 2 – 4 hours, then place in the refrigerator and use gradually.

  Tip: If you like a sour taste when eating, add a little lemon juice and mix well.

  

  
• 4

  Final Product

  We have completed the very delicious pickled eggplant dish with an enticing aroma and very eye-catching colors. The eggplant and pickles are tasty, crunchy, and thoroughly infused with the rich flavor of the sauce, making it wonderful when served with hot rice!