Sunday, July 19, 2015
Pickled Eggplant (油漬茄子)
As my last post suggested, I am into bread making lately. I am not a jam person, nor do i like Nutella, peanut butter, etc. However, I love sandwiches, cold cut platters, cheeses, etc. Immediately, I thought of a recipe book I got from the Hong Kong Book Fair last year and made one of the recipes - Pickled Eggplant.
This book is written by Ms. Kotera Miya. Throughout the year, I have tried a number of recipes off this book and I must say I have thoroughly enjoyed everything! All the recipes are so simple! If you read Chinese / Japanese, I strongly recommend this book to you. (You can get it from Eslite or online.)
The pickled eggplant went extremely well with the French bread. I made a small batch last night and I ate the whole thing today already. Not wanting to waste the olive oil, I bought more eggplants today for a second batch! I am not gonna go into all the details but I will share my tweaks to the original recipe.
1. Sliced some eggplants and soak them in salted water until it is soft. I would cut them thicker next time. It's too thing this time in my opinion.
2. Hand-squeeze the eggplants to get rid of the moisture.
3. Line them on an oven rack or pan fried them on a non-stick pan till light golden brown. I didn't add any more oil when frying them since they will be soaked in oil later on!
4. In a mason jar, de-seed a few fresh/dry chilis, sliced a few cloves of garlic, add a teaspoon of unsalted Italian seasoning or your favorite (fresh/dry) herb.
5. Line the jar with #3 and top with extra virgin olive oil.
6. Store overnight. Bon appetite!