Vietnamese pickled eggplant

1. I found these commercially available at a SE Asian grocery in Salt Lake City. There were several versions. They are really good. I think it's the combination of crunchiness - as these small eggplants are really crunchy with the salty sweet, spicy, and sour flavor. Great with SE Asian dishes, and rice. But could probably go with all sorts of things. Last forever in the refrigerator once made.

2. These use small white eggplants. I have also used unripe cherry tomatoes (not quite as good - use really green - unripe ones).

3. 1. Rinse off eggplant and pierce with a knife.

4. 2. Put eggplant into jar and add salt - and water to top of jar. Cover with plastic lid and cover loosely. Let ferment for 7 days.

5. 3. Take out eggplant and drain. Rinse with water. Put into jars again.

6. 4. Chop ginger, galangal, chiles, onion, and garlic.

7. 5. Boil water and sugar, add spices and onion, and heat for 5 minutes. Add fish sauce.

8. 6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return).

9. 7. Cover with plastic lid, and refrigerate. Ready in a couple weeks, but keep for a really long time.