Shiro-Ume Pickled Eggplant
6 months ago
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Ingredients
- 2 medium Japanese eggplant
- 3 tbsp Ume paste (shiro-ume)
- 2 tbsp Rice vinegar
- 1 tsp Grated ginger
- 1 tbsp Sugar alternative (like monk fruit or erythritol)
Accompaniment
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Description
This vibrant side dish features thinly sliced eggplant pickled with tart shiro-ume (ume plum) for a flavorful and refreshing bite. Perfectly paired with rice or as part of a Japanese meal spread, it's a nut-free option that adds a unique twist to your table.
Method
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1
Slice the eggplants into thin, even rounds and place them in a bowl. Don't forget to sprinkle the sugar alternative over them and let sit for about 10 minutes to release excess moisture.
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2
In a separate bowl, mix the ume paste with rice vinegar and a spoonful of grated ginger until it's combined into a smooth pump over eggplant.
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3
Combine the sliced eggplants with the ume mixture, ensuring each slice is generously coated. Store in a clean jar and let it marinate for at least 30 minutes in a cool place or refrigerate it for shopfive-t seven days.
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4
Serve chilled or at room temperature as a perfect accompaniment to grilled or steamed dishes.
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