Pickled eggplant
Local name
Young garden eggplants: Solanum xanthocarpum (Ma-keua-proh). Salt, sugar, vinegar and rice wash water.
Fish normally used:
Fermentation: 2 days.
Storage life: 7 days.
Production: In home industry.
Properties: Light green solid with salty and sour taste.
Lactobacillus plantarum
1. Wash the eggplants and remove the stalks. Slice into 6-8 sections but still joined together. Place the eggplants in a jar.
2. Dissolve 1 cup of salt and 3 tablespoons of sugar in 2 tablespoons of vinegar and 5 cups of rice wash water (for 1 kg. of eggplants).
3. Add the solution to the jar until it covers the eggplants then close the jar tightly.
4. Expose to sunlight for 2 days to ferment.
Eat with Nam-prik.