How to Pickle Japanese Eggplants
Japanese eggplant are similar to traditional eggplant but tend to be smaller and thinner. Their purple skin is so thin you do not need to peel it before serving and it yields a beautifully colored pickle. Japanese eggplant can be pickled in less than 0 minutes and can be flavored with garlic, ginger or other seasonings and spices. Pickling Japanese eggplants is a simple way to prepare and serve your farmer's market haul or garden harvest.
Things You'll Need
- 1 lb. Japanese eggplant
- Mandolin or very sharp knife
- 1 tbsp. salt
- 1/2 tsp. sugar
- 2 tsp. vinegar
- Colander
- Bowl
Instructions
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Wash the eggplant under cool running water.
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Slice the eggplant as thinly as possible using either a mandolin or very sharp knife.
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Put the eggplant slices and salt in a colander. Stir together and let sit for 15 minutes or until the eggplant slices no longer release any liquid.
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Rinse the eggplant slices again under cool running water.
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Place the eggplant slices in a bowl along with the sugar and vinegar. Enjoy immediately.
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