PICKLED THAI EGGPLANT RECIPES
THAI EGGPLANT PICKLE | FOOD TO LOVE
Thai cuisine is full of exciting and fragrant flavours, which have been used to give this pickle a little zing.
Categories Side
Total Time 50 minutes
Cook Time 50 minutes
Yield Makes 4 Cup
Number Of Ingredients 10
Steps:
- Combine eggplant and salt in large bowl; stand 1 hour. Rinse eggplant well under cold water; drain.
- Heat oil in large saucepan; cook garlic, lemon grass and chilli, stirring, about 2 minutes or until fragrant. Add eggplant and remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until eggplant is tender.
- Transfer eggplant to large heatproof bowl. Simmer cooking liquid, uncovered, about 10 minutes or until thickened slightly and syrupy.
- Pack eggplant into hot sterilised jars; pour in enough hot syrup mixture to cover eggplant, seal immediately. Label and date jars when cold.
Nutrition Facts : ServingSize Makes 4 Cup
PICKLED EGGPLANT RECIPE - FOOD.COM
This recipe has been in my family for generations. This is my mom's version. The amount of olive oil depends on the size of jars you use. The pepper flakes we use for this recipe are call "Aji Molido", it is not spicy but very flavorful, so please be careful. The first time I make this with regular American Hot pepper flakes I almost kill my boyfriend at the time.(Aji Molido is from Argentina)
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
- In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
- Mix with aji molido, oregano, and basil.
- Put on jars with one laurel leaf on each jar and cover with olive oil.
- Store for at least a week before using.
- For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
Nutrition Facts : Calories 544, FatContent 54.6, SaturatedFatContent 7.6, CholesterolContent 0, SodiumContent 225.5, CarbohydrateContent 15.7, FiberContent 7.3, SugarContent 6.6, ProteinContent 2.5
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