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Before you jump to Pickled Eggplant recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is now a great deal more popular than before and rightfully so. Poor diet is one factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. No matter where you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that many people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, people can alter their eating habits for the better by carrying out several small changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably pick out many items out of habit. For example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before purchasing? One wholesome alternative that can give you a good start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.
Hence, it should be somewhat obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to pickled eggplant recipe. To cook pickled eggplant you only need 8 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Pickled Eggplant:
- Prepare 3 pcs. selected long straight eggplants
- Use 5 pcs. finger chillies
- Take 1 ginger (sliced julienne)
- You need 1 onion
- You need 4 cloves minced garlic
- Provide 2 tbs. brown sugar
- Provide 1 cup white vinegar
- You need 1 pinch salt to taste
Steps to make Pickled Eggplant:
- Cut the selected eggplants into quarter parts. (or as average size of finger)
- Cut the chillies into half following its length.
- Put the veggies into the pot.
- Top with minced garlic and onions
- Add the sugar and a little salt.
- Cook the veggies for about 2 minutes or until it boils in low fire, avoid over cooking the veggies specially the eggplant. (halfly cooked)
- Taste the syrup until you get the exact taste of sugar, garlic and the vinegar.
- Set aside and cool it down for 20 mins. before transferring into canister.
- Transfer the pickles into canister and chill. Serves as side dish. Best served when chilled.
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