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Eggplant and Cucumber Pickles
Asianfood-recipes : various delicious Asian cuisines around Asean region.
100g Japanese cucumbers or pickling cucumbers (gherkins), cut into 1cm slices
100g Japanese eggplant (aubergine), cut into 1 cm slices
1 teaspoon salt
Method :
Rub cucumber and eggplant slices with salt in a medium bowl. Cover with a sheet of plastic wrap or baking paper and place a smaller bowl with a heavy weight on top to press the vegetables down. Let stand 8 hours in the refrigerator.
Wash very well under cold water to remove excess salt before serving. Place a few slices of each vegetable in a small side dish to serve.
Tips : For best results, use tender young cucumbers and eggplants. Keep unused pickles in the refrigerator for a maximum of 2-3 days.
