Pickled eggplant recipe is the kind of preparation that will appeal to anyone. The dish turns out to be very appetizing, it has an interesting taste: moderately sour, but leaves a sweet aftertaste. Such a savory snack goes well with potatoes or meat products.
Pickled eggplant is a real delicacy that will appeal to lovers of spicy food and will take pride of place even among the many snacks on the festive table.
Eggplants should always be selected elastic, smooth and moderately shiny. The aroma of these vegetables is not too pronounced, so it is quite difficult to feel it without cutting.
If after the purchase it turned out that the eggplant pulp has dark spots or unpleasantly smelling seeds, then you should not eat such vegetables. In such eggplants, rot has already begun to develop, and it will not work to get rid of it by simply cutting off the damaged areas.
When buying an eggplant, it should be elastic and not squeeze through when pressed. The stalk of the eggplant must be green.
The color of the eggplant peel should be uniform and without spots. The surface should have a characteristic luster (excessively shiny skin may be the result of treatment with substances to extend the shelf life).
If there are wrinkles on the surface of the eggplant, then this is a sign of its “old age” (the peel of such a vegetable will be thick and the taste will be bitter). A brown or dried stalk indicates long-term storage of eggplant.
You should not buy eggplants without a stalk (most likely, such eggplants were picked unripe or the dried stalk was specially removed to pass off the old vegetable as a young fruit).
It is believed that male eggplant are tastier and rarely bitter. You can distinguish such a vegetable on the basis. In female vegetables, an oval dent is clearly visible, while in male vegetables, the base is more rounded.