Fruiting vegetables
Eggplant NukazukeRubbing with Salt for Good Color, and Pickling Time
Eggplant, in season from early summer to fall, is one of the classic nukazuke vegetables. It turns soft and silky and soaks up the bran flavor well.
The purple skin gets its color from a pigment called nasunin. It breaks down easily, so eggplant put straight into the bed turns brown over time. The key to a bright purple is rubbing it with salt before pickling.
Japanese eggplants are slim, about 15 cm (6 in) long. Chinese or Asian eggplants are similar. With large globe eggplants, cut them into quarters lengthwise and pickle a little longer.
| Prep | Rub with salt and halve lengthwise |
|---|---|
| Pickling time | 16–24 hours |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make eggplant nukazuke
- Trim the cap: Cut off the green cap around the stem.
- Rub with salt: Take a little salt in your hands and rub it into the skin all over. This keeps the color and draws out some water.
- Cut: Halve lengthwise. If you pickle it whole, allow more time.
- Pickle: With the salt still on, bury it in the nuka bed and cover with bran.
- Take it out: Wipe off the bran, rinse quickly, and cut into bite-sized pieces.
Soaking eggplant in water to remove bitterness also washes away the nasunin in the skin. For nukazuke, pickle it without soaking.
For an even brighter color
Putting an iron egg (tetsu tamago) or iron nails in the bed keeps the purple bright, because the iron binds with the nasunin. It’s an old Japanese trick.
From bed to plate
Tips
- If the skin turns brown: It may not have been rubbed with enough salt, or it was pickled too long and turned sour. It’s fine to eat, but rub it well with salt next time.
- If it’s over-pickled: Slice thinly and soak in water to soften the saltiness and sourness. You can also chop it and toss it with ginger and soy sauce.
- Eat it soon after taking it out: The cut surface discolors quickly, so take it out and cut it just before eating.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.
