Sarawakian-style Pickled Eggplant

Ingredients

In the original Spanish dish, berenjenas en escabeche, the eggplant is typically marinated in a mixture of vinegar, olive oil, garlic, and spices. However, in this Sarawakian adaptation, we infuse the marinade with Sarawakian spices and aromatics to give it a unique flavor profile. The addition of local ingredients such as lemongrass, ginger, and chili peppers adds a spicy and aromatic twist to the dish, making it a true representation of Sarawakian cuisine. We alse have the original recipe for Berenjenas en escabeche, so you can check it out.

• 2 large eggplants, sliced into rounds (500g) 2 large eggplants, sliced into rounds (500g)
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons sugar 2 tablespoons sugar
• 2 tablespoons Sarawakian sambal paste 2 tablespoons Sarawakian sambal paste
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns

Nutrition

• Calories (kcal / KJ): 85 kcal / 356 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 2g
• Fiber: 5g
• Salt: 1.2g

Preparation

1. 1.
   In a saucepan, combine the white vinegar, water, sugar, Sarawakian sambal paste, lemongrass, ginger, chili peppers, salt, and black peppercorns. Bring the mixture to a boil over medium heat.
2. 2.
   Add the eggplant slices to the boiling mixture and cook for 2-3 minutes until slightly softened.
3. 3.
   Remove the saucepan from heat and let the mixture cool to room temperature.
4. 4.
   Transfer the pickled eggplant and the marinade into a sterilized jar.
5. 5.
   Seal the jar tightly and refrigerate for at least 24 hours before serving.
6. 6.
   Serve the Sarawakian-style Pickled Eggplant as a side dish or condiment.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Sarawakian sambal paste — If you can't find Sarawakian sambal paste, you can substitute it with any other spicy chili paste of your choice.

Tips & Tricks

• For a milder version, remove the seeds from the chili peppers before slicing.
• Adjust the amount of Sarawakian sambal paste according to your spice preference.
• The pickled eggplant tastes even better after a few days of marinating, so feel free to make it in advance.
• Serve the pickled eggplant with steamed rice or as a topping for grilled meats for a burst of flavor.
• Experiment with different spices and aromatics to create your own unique variation of Sarawakian-style pickled eggplant.

Serving advice

Serve the Sarawakian-style Pickled Eggplant as a side dish alongside your favorite Sarawakian main course. It also makes a delicious addition to a platter of appetizers or as a topping for sandwiches and burgers.

Presentation advice

Arrange the pickled eggplant slices on a serving platter, garnished with fresh herbs such as cilantro or mint. The vibrant purple color of the eggplant will add a pop of color to your table.