Soy-Pickled Eggplant
A classic Zhejiang dish with a rich, pronounced eggplant flavor and a soft, tender texture, prepared via soy sauce pickling.
Ingredients
Tender eggplants (stems removed, washed, cut into long strips)
500g
Red chili pepper (chopped)
3g
Fine salt
10g
Soy sauce
5g
Granulated sugar
5g
Ginger juice
7g
Sesame oil
5g
Instructions
1
Step 1
Remove the stems and wash the eggplants, place them in a container, sprinkle with salt, cover, and marinate for 6 hours. Remove, rinse off the salt with cool boiled water, then cut into long strips and set aside.
2
Step 2
Mix the fine salt, soy sauce, granulated sugar, ginger juice, and chopped chili pepper with hot water, pour over the eggplant strips, and soak for 24 hours. Drizzle with sesame oil before serving.
