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Pickled Thai Eggplant

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

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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. 1

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

  2. 2

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

  3. 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. 4

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

  5. 5

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

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Questions

Is there a substitute for galangal in Pickled Thai Eggplant?

The entry for Pickled Thai Eggplant calls for 2 tbsp fresh galangal, julienned. In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

Can I make Pickled Thai Eggplant less spicy?

Yes. The heat in Pickled Thai Eggplant comes from 4 Bird's eye chilis, sliced. For a milder plate, remove the seeds and ribs from the chilis, or use half; nothing else in the method changes.

Is Pickled Thai Eggplant low-carb?

A serving of Pickled Thai Eggplant carries 4 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

How many carbs are in Pickled Thai Eggplant?

One serving (the recipe makes 8) has 4 g of carbohydrate in about 25 calories, with 1 g protein and 0 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pickled Thai Eggplant?

Refrigerate what is left of Pickled Thai Eggplant within two hours and eat it 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.

Serve it with

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