It was a lot of fun exploring the Asian market! Chef Ann came up with some great recipes for the products we purchased. This is the final installment of this series, so we hope you enjoyed it!  First up, we have a Vietnamese Pickled Thai Eggplant. This couldn’t be simpler to make and the finished product will last for months in your refrigerator. They are a crunchy delicious side to any meal.

Vietnamese Pickled Eggplant
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  1. 4 cups water
  2. 2 cup white vinegar
  3. 2 slices ginger
  4. 2 garlic cloves
  5. 1 tablespoon sugar
  6. 1 tablespoon kosher salt
  7. 1/2 lb thai eggplants or other small golf ball sized eggplants
  1. Bring first six ingredients to a boil then cool for 10 minutes.
  2. Wash the eggplant well and cut off the stems leaving them whole.
  3. Put the eggplants into a glass jar, fitting them in snugly.
  4. Pour water mixture over the eggplants; put a ball of foil on top so that all the eggplants are submerged during the pickle process.
  5. Seal the jar and leave them out for 2-4 days at room temperature before eating.
Paleo on the Go Test Kitchen

Prior to our trip to the Asian Market I had seen Dragon Fruit but had never tasted it. It has a light refreshing flavor that is very delicate. Paired with the raw Chayote the two balance well with the dressing made with the tart and salty Umeboshi Plums. I tried one of the plums by itself and boy was it salty. But they make a very tasty salad dressing. Give it a try!

Umeboshi Plum Salad with Crab and Chayote
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  1. 4 oz. Umeboshi Plums
  2. ½ cup olive oil
  3. ¼ cup honey
  4. ¼ cup water
  5. ½ lb lump crabmeat
  6. 1 chayote, peeled and diced
  7. 1 dragonfruit, peeled and diced
  8. 4 oz baby mixed greens
  1. Remove seeds from plums and chop into a fine paste.
  2. You should have about 3 tablespoons.
  3. Whisk in the olive oil, water and honey to make a dressing.
  4. Lay out a bed of greens on two plates.
  5. Top with large pieces of crab and chayote and drizzle with the umeboshi dressing.
Paleo on the Go Test Kitchen