Ingredients with Measurements:
- 2 large eggplants, cut into 1/2 inch cubes
- 1/2 cup white vinegar
- 1/4 cup sugar
- 2 teaspoons salt
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons chili paste
- 1/4 cup chopped scallions
- 2 tablespoons freshly grated ginger
- 2 tablespoons garlic, minced
- 2 tablespoons sesame seeds
- 12 steamed bao buns
Special Equipment Needed:
- Large saucepan
- Medium bowl
- Small bowl
Step-by-Step Instructions:
1. In a large saucepan, combine the eggplant cubes, vinegar, sugar, and salt. Bring to a boil over medium-high heat and cook for 5 minutes.
2. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
3. In a medium bowl, combine the sesame oil, soy sauce, chili paste, scallions, ginger, garlic, and sesame seeds.
4. Add the mixture to the eggplant and stir to combine. Simmer for an additional 5 minutes.
5. Remove from heat and let cool.
6. Place the pickled eggplant in a small bowl and spoon into the steamed bao buns.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 12 bao buns
Nutritional Information:
Calories: 120
Fat: 5g
Carbohydrates: 15g
Protein: 3g
Substitutions for Ingredients:
- White vinegar can be substituted with apple cider vinegar.
- Sesame oil can be substituted with vegetable oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Chili paste can be substituted with sriracha or hot sauce.
Variations:
- The pickled eggplant can be served on its own as a side dish.
- The pickled eggplant can be served over rice or noodles.
- The pickled eggplant can be served in tacos or burritos.
Tips and Tricks:
- Make sure to stir the eggplant mixture often while it is simmering to prevent it from sticking to the bottom of the pan.
- If the pickled eggplant is too salty, add a bit of sugar to balance out the flavor.
Storage Instructions:
The pickled eggplant can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The pickled eggplant can be reheated in a saucepan over medium heat for 5 minutes.
Presentation Ideas:
The pickled eggplant bao can be served on a platter with the buns arranged in a circle.
Garnishes:
- Chopped scallions
- Sesame seeds
- Chili flakes
Pairings:
- Fried rice
- Stir-fried vegetables
- Noodles
Suggested Side Dishes:
- Fried tofu
- Egg rolls
- Spring rolls
Troubleshooting Advice:
- If the pickled eggplant is too sour, add a bit of sugar to balance out the flavor.
Food Safety Advice:
- Make sure to store the pickled eggplant in an airtight container in the refrigerator.
- Make sure to reheat the pickled eggplant to an internal temperature of 165°F before serving.
Food History:
Pickled eggplant is a traditional Chinese dish that has been enjoyed for centuries. It is often served as a side dish or as an accompaniment to steamed buns.
Flavor Profiles:
The pickled eggplant has a sweet and sour flavor with a hint of spice from the chili paste.
Serving Suggestions:
The pickled eggplant bao can be served as an appetizer or as a main dish.
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