Go Back
–+ servings

Simple Pickled Japanese Eggplant Recipe

4.88 from 8 votes
Prep: 5 minutes
Total: 15 minutes
Servings: 4
Author: Juri Austin
Looking for a Japanese eggplant recipe? Try this easy and quick Pickled Japanese Eggplant. In just 15 minutes, you'll have a refreshing side dish ready to enjoy!
Print Recipe Pin Recipe Add to Shopping List
Pickled Japanese eggplant served on a plate.

Ingredients
  

  • 3 Eggplant, medium size, 300g
  • ½ tsp Salt
  • 1 Tbsp Rice Vinegar
  • 1 tsp Soy Sauce
  • 1 tsp Sesame oil

Instructions
 

  1. Cut the eggplants into thin slices.
  2. Place the sliced eggplants and salt in a plastic bag and gently massage them to blend them well.
  3. Close the bag and let the eggplant slices rest for about 10 minutes.
  4. Make a hole in the bag and squeeze the eggplant slices to remove the excess moisture.
  5. Transfer the eggplant slices to a mixing bowl, add rice vinegar, soy sauce, and sesame oil to toss until well coated.

Notes

  • Storage: Transfer the pickled Japanese eggplant into an airtight container. It can be fresh and flavorful for 2-3 days.
  • Use fresh and firm Japanese eggplants for the best results.
    To customize the taste, feel free to experiment with additional flavors, such as red pepper flakes, grated ginger, and toasted sesame seeds.
  • Over time, the eggplants naturally develop a brown color, which is normal because of the vegetable's polyphenols.
Save the Recipe via Email (Recipe Posts)

Save This Recipe!

Enter your email and I’ll send this recipe straight to your inbox! You’ll also get new, simple recipes every week!

Video

Nutrition

Serving: 1servingCalories: 96kcalCarbohydrates: 20gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Side Dish
Cuisine: Japanese
Keyword: pickled eggplant

Did You Make This Recipe?

Please leave a review!!