Pickled Vietnamese eggplant (Solanum macrocarpon, Cà pháo) is a rustic dish, appearing in the meals of many Vietnamese families. Sweet and sour Pickled Vietnamese eggplant retains its delicious crunch. Pickled Vietnamese eggplant served with boiled meat dipped in garlic and chili sauce or crab soup is very suitable.
Ingredients for Pickled Vietnamese eggplant
Pickled Vietnamese eggplant: 500 gr
Galangal tubers: 5 gr
Garlic: 2 bulbs
Chili: 2 fruits
Lemon: 2 fruits
Salt: 2 teaspoons
White sugar: 1 tbsp
Fish sauce: 1 tbsp
How to make Pickled Vietnamese eggplant?
Wash the Vietnamese eggplants, remove the stalk. Soak the pickled Vietnamese eggplants in cool boiled water with 1 teaspoon of salt for 15 minutes. Depending on the size of the pickled Vietnamese eggplants, you can cut them in half or a quarter. For old ones, brown seeds, squeeze the seeds out.
Put the eggplants into boiling water, this step helps the ones wilt quickly and easily absorb salt spice. Then, pour the ones into the basket to drain.
Mix well the eggplants with 1 teaspoon salt, 1 tablespoon sugar, 1 tablespoon fish sauce.
Peel galangals, wash them, slice them thinly. Peel garlic, slice. remove chili seeds, slice. Put galangals, garlic, chilis into a bowl of the Vietnamese eggplants, mix well.
Then wrap the bowl with food wrap, this step will help the eggplants to prevent bruising. You can eat the pickle after 30 minutes.
Pickled Vietnamese eggplants are convenient, you don’t have to wait a few days. The pickle is crispy, sweet, and sour. You can make pickled Vietnamese eggplants to serve with soup or boiled vegetables!
Hopefully, this pickle will help your family not tired of greasy foods during the Tet holidays. Wish you and your relatives good health and good luck in the new year!