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japanese-pickled-eggplant-recipe

Japanese Pickled Eggplant

This is a simple and delicious Japanese pickled eggplant recipe, perfect as a side dish or snack.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Japanese
Servings: 4 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 2 medium Eggplants sliced into thin strips
  • 1 cup Rice Vinegar
  • 1 cup Water
  • 2 tablespoon Sugar
  • 1 teaspoon Salt

Instructions 

  1. 1. Slice the eggplants into thin strips.
  2. 2. In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil.
  3. 3. Add the eggplant strips to the boiling mixture. Cook for 5 minutes.
  4. 4. Remove from heat and let it cool. Transfer to a mixing bowl and refrigerate for at least 1 hour before serving.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.5mg

Keywords

Pickled Eggplant
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