California Farm Pickled Eggplant
This is my version of cookpad member Ulrikes’ pickled sour fish rolls made from japanese eggplant instead of fish filets. She calls them rollmops, I love the word. I am using Taiwanese lavender eggplants from the city of Ping Tung, they grow well here.
I made two jars, one is following her recipe, the other uses the sweet and sour recipe I have been using for pickled trout and pollock. After a few days of pickling, both japanese and taiwanese eggplant slices are delicious, but softer than fish, so I will make another batch with a thicker egg plant slice. Stays fresh up to 2 weeks in the fridge.
Pick young eggplants with soft skin when they are 1/3 the size of fully grown eggplants. We harvest weekly from July to September.
California Farm Pickled Eggplant
This is my version of cookpad member Ulrikes’ pickled sour fish rolls made from japanese eggplant instead of fish filets. She calls them rollmops, I love the word. I am using Taiwanese lavender eggplants from the city of Ping Tung, they grow well here.
I made two jars, one is following her recipe, the other uses the sweet and sour recipe I have been using for pickled trout and pollock. After a few days of pickling, both japanese and taiwanese eggplant slices are delicious, but softer than fish, so I will make another batch with a thicker egg plant slice. Stays fresh up to 2 weeks in the fridge.
Pick young eggplants with soft skin when they are 1/3 the size of fully grown eggplants. We harvest weekly from July to September.
Cooking Instructions
- 1
Cut cucumber in 4 spears lengthwise. Rub 1/4 tsp dijon mustard between slice of eggplant and nori, wrap both around fresh cucumber spear, secure with 2 toothpicks, stand up 2 layers high inside sterile mason jar on top of sliced onion and mild pepper. If eggplant slices are too stiff, warm 20 seconds in microwave.
- 2
Bring pickling solution to rolling boil, pour boiling solution over rollmops, close lid tight with screw ring, place in 194F degree water, with 2” water on top, sterilize 15 minutes. Lift out of bath, place upside down on towel to cool. Rest 2 days in fridge, enjoy. Label and date. Note: one year later, eggplant has turned mushy and is past due. Pickled fish remains fresh.
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