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Tasty Eggplant Pickle
|Tasty Eggplant Pickle|
4 thin Asian eggplants
1 Teaspoon toasted sesame seeds
3 Tablespoons coarsely minced coriander leaves
1/2 teaspoon coarse salt
1 teaspoon sugar
6 Tablespoons Chinese rice vinegar
2 Tablespoons thin soy sauce
1 Tablespoon minced ginger root
1 Tablespoon minced garlic
1 Tablespoon minced red pepper
1. Line a bamboo stamer with piece of parchment paper. Then take a fork and punch dozens of holes in the paper.
2. Peel eggplants and cut the eggplants in half the long way. Then put pieces on parchment paper and steam over boiling water for twenty minutes. Remove steamer to the sink and remove the paper and let drain for ten minutes bleeding off water from the eggplant.
3. Using the fork, run through the eggplant halves to shred them. Put them into a bowl and refrigerate covered for one hour.
4. Mix salt, sugar, vinegar, soy sauce, sesame oil, ginger, and garlic. Toss this with the chilled eggplant and return it to the refrigerate for another hour or two, then serve.