Pickled Thai Eggplant

Name: Pickled Thai Eggplant
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 1 lb round Thai eggplants, trimmed; 3 tbsp sea salt; 2 tbsp granulated sugar; 3 cups warm water; 6 garlic cloves, sliced; 4 Bird's eye chilis, sliced; 2 tbsp fresh galangal, julienned

A crisp and tangy fermented side dish featuring small Thai eggplants steeped with aromatic garlic, galangal, and bird's eye chilis.

20 minEasyServes 825 cal/serving

VietnameseSideFermentedVeganVegetarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-FreePork-Free

Ingredients

1 lb round Thai eggplants, trimmed
3 tbsp sea salt
2 tbsp granulated sugar
3 cups warm water
6 garlic cloves, sliced
4 Bird's eye chilis, sliced
2 tbsp fresh galangal, julienned

Instructions

1

Dissolve 3 tbsp sea salt and 2 tbsp granulated sugar in 3 cups warm water to create a brine.
2

Submerge 1 lb trimmed round Thai eggplants in a bowl of lightly salted water for 15 minutes, then drain thoroughly.
3

Pack 1 lb trimmed round Thai eggplants, 6 sliced garlic cloves, 4 sliced Bird's eye chilis, and 2 tbsp julienned fresh galangal into a clean glass jar.
4

Pour brine over 1 lb trimmed round Thai eggplants until all ingredients are completely submerged.
5

Seal jar tightly and store at room temperature for 2 to 3 days until tangy and sour.

Questions

How long does Pickled Thai Eggplant keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pickled Thai Eggplant?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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