Mix well. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. The longer they sit, the more likely they are to become soggy. I tried to grow them without success (this time). Prepare a charcoal or gas grill. I prefer to eat my pickled vegetables in under 2 weeks. This Goan brinjal pickle | aubergine pickle | pickled eggplant |is sweet, spicy, slightly tangy and makes a great accompaniment to any meal! Brinjal pickle, a sweet-sour-spicy pickle is a much-loved one amongst Goan folks.Usually, non-vegetarian dishes dominate Goan cuisine but delicacies such as this brinjal pickle are as popular as the molho’s, balchao’s, para and the likes. Vietnamese Pickled Eggplant These use tiny white eggplants that are nearly impossible to get here. I did not have these so used unripe cherry tomatoes. Don’t worry if there’s not enough oil as the jars. Brush the eggplant on all sides with the oil, then sprinkle with 1½ teaspoons salt and 1 teaspoon pepper. Ingredients2 lb eggplant (tiny white SE Asian types) or … Pack the Jars. Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Please be aware that this is a quick pickled or refrigerator pickle recipe. Mix the Pickled Eggplant/Aubergines for the Jars. https://www.seriouseats.com/recipes/2020/01/eggplant-donburi-rice-bowl.html You will fill them with oil later in the process. While this Vietnamese Pickled Vegetables recipe lasts about 4 weeks in the fridge, please note that the texture will start to change. Put the pickled eggplant mixture into clean, dry jars, packing tightly.
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