what to do with a thai/vietnamese ingredient
i recently stumbled upon a jar of pickled thai eggplant with anchovy sauce. looks quite appetizing, and it's pickled with citric acid, sugar, anchovy extract and chili. made in vietnam, so unsure if it's a thai product or a vn product.
anywho, i scoured the internet a bit and can't find any info on this product. anybody know anything about this, how it's typically consumed, how best to use it. just as a condiment, or as an ingredient?
thanks for any help you can provide!
I cannot speak from experience, as I haven't worked with these, but Bruce Cost's book Asian Ingredients mentions "pea eggplants" which are sometimes added raw to chili sauces or used in curry dishes.
They are said to be considerably more bitter than Western-style eggplants, and you'd probably do best to use these in a dipping sauce like nam prik or perhaps in a chutney. It will be an accenting kind of ingredient, apparently. If you google "pea eggplants," you can see some recipes.
I will be interested to see if someone with direct experience can chime in here.