Pickled Eggplant

Name: Pickled Eggplant
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 pcs. selected long straight eggplants; 5 pcs. finger chillies; 1 ginger (sliced julienne); 1 onion; 4 cloves minced garlic; 2 tbs. brown sugar; 1 cup white vinegar; 1 pinch salt to taste

Lance Ansong @cooks2go

Philippines

Perfect for fed up meals, and this dish can last up to two weeks if refrigirated.

Lance Ansong @cooks2go

Philippines

Perfect for fed up meals, and this dish can last up to two weeks if refrigirated.

Saved

Ingredients

20 mins

4 servings

3 pcs.selected long straight eggplants
5 pcs.finger chillies
1ginger (sliced julienne)
1onion
4 clovesminced garlic
2 tbs.brown sugar
1 cupwhite vinegar
1 pinchsalt to taste

Saved

Steps

20 mins

1

Cut the selected eggplants into quarter parts. (or as average size of finger)
2

Cut the chillies into half following its length.
3

Put the veggies into the pot.
4

Top with minced garlic and onions
5

Add the sugar and a little salt.
6

Cook the veggies for about 2 minutes or until it boils in low fire, avoid over cooking the veggies specially the eggplant. (halfly cooked)
7

Taste the syrup until you get the exact taste of sugar, garlic and the vinegar.
8

Set aside and cool it down for 20 mins. before transferring into canister.
9

Transfer the pickles into canister and chill. Serves as side dish. Best served when chilled.