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.