Shibazuke is a vibrant and flavorful pickle made from cucumbers, eggplant, and shiso leaves. To make Shibazuke, start by slicing the cucumbers and eggplant into thin rounds. Sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse the vegetables and squeeze out any remaining liquid. In a separate bowl, mix together red shiso leaves, ginger, and salt to make the pickling paste. Coat the cucumbers and eggplant with the pickling paste and pack them tightly into a jar. Let the jar sit at room temperature for a few days to allow the flavors to develop. Shibazuke is commonly enjoyed as a side dish or used as a topping for rice bowls.
