Monday, April 20, 2020

Homemade recipe: Atsarang talong (pickled eggplant)

I shared this photo on my social media last week and even though I said it looks horrible, I got a lot of requests for the recipe. Apparently, there's a lot of us who love eggplant! Yes, this is atsarang talong, a.k.a. pickled eggplant. The great thing with pickling is you can pickle any vegetable. So if you have lots of veggies and don't know what to do with them, pickle them!

Atsarang Talong (or Pickled Eggplant)

2 eggplants, sliced into strips (I used the long Pinoy eggplants)
2 tbsps salt for water
water for boiling
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced
3 garlic cloves, thinly sliced
1/3 cup vinegar
1/4 cup olive oil
1 tbsp sugar
2 tsps salt

1. In a pot, pour enough salted water to cover eggplants. Boil for 10 minutes.
2. Drain eggplant slices.
3. Combine eggplant slices with the rest of the ingredients.
4. Marinate overnight.
5. Eat with happiness!!!

The great thing with atsarang talong is the unique smoky-sweet flavor of the eggplant that balances out the sourness of the vinegar. It tastes amazing! My husband, who has known me for 2 decades, was pleasantly surprised that I knew how to pickle stuff (thanks, Home Economics 101!). He was so happy with this recipe! It tastes great as a side dish to pork chops, adobo, fried fish, pork barbecue, anything inihaw. Try it, too!

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