Pickled round eggplants

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  • These use small white eggplants. I have also used unripe cherry tomatoes not quite as good - use really green - unripe ones. 1. Rinse off eggplant and pierce with a knife. 2. Put eggplant into jar and add salt - and water to top of jar. Cover with plastic lid and cover loosely. Let ferment for 7 days. 3. Take out eggplant and drain. Rinse with water. Put into jars again. 4. Chop ginger, galangal, chiles, onion, and garlic. 5. Boil water and sugar, add spices and onion, and heat for 5 minutes. Add fish sauce. 6. Pour over eggplants making sure the spices and onion get all around might have to take out some eggplant and return. 7. Cover with plastic lid, and refrigerate. Ready in a couple weeks, but keep for a really long time.
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add also black boil bring caramelized cherry coat coconut covered eggplant eggplants eggs evenly fish garlic good green have heat hour knifen low not ones pepper pickled pierce pork pour quite reduce rinse round sauce shallots simmer small stir tender tomatoes unripe use used water white wok

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