I bought a whole gallon jar of the small white egg sized eggplant from a Korean friend that ran a small Korean restaurant and market.
They were packed in brine and very salty.
A very good treat for someone working hard and sweating profusely.
If you want to go down this road there are plenty of ways to pickle, brine, ferment, prepare, and stuff eggplant.
Much of it middle eastern Indian and Asian.
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