500 g eggplant
1 whole garlic
1 thumb size of galangal (optional)
3 tbsp sugar
7 tbsp fish sauce
1 tbsp salt
Mix water with salt + juice of half a lime, mix well until salt completely dissolves.
Remove eggplant stems and cut each into 3 or 4 slices (lengthwise), soak into the above mixture for 30mins then take out to drain. This step is to avoid the eggplant from turning brown and to also remove its resin.
There are 3 types of round- shape eggplant: white, green & purple. You can choose any type and still create the same taste.
This dish can be stored in an airtight container, refrigerated, and can be consumed within one week.