0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Condiments, Vegetables 1 Batch

INGREDIENTS

10 sm Oriental Eggplant
3/4 c Water
1 tb Salt
1 ts Garlic; minced
1/2 ts Ginger; fresh, minced
3 tb Green Onion; minced
1 tb Kimchi Pepper; flakes
1 tb Juice of salted shrimp
pn Red Pepper; dried, shredded
1/2 ts Salt
1 ts Sugar
2 1/2 tb Vinegar
1/4 c Soy Sauce
2 1/2 tb Sugar

INSTRUCTIONS

VEGETABLE
SALT WATER
MIXTURE  A
MIXTURE   B
1. Stem eggplants and make a deep lengthwise slash with knife point (on
each). Soak in salt water about one hour. When softened, squeeze out, but
do not wash.
2. Combine Mixture A and insert into all the slashes. Pack eggplants in
jar or a crock, and place two saucers on top, (I use a gallon plastic bag
filled with water). Combine Mixture B and pour over eggplants. Cover and
let stand one night.
3. Cut eggplants lengthwise in half and serve.
Note: if you want to keep this dish for a long time, omit vinegar in
mixture "B".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Moses was called \”God’s friend\”. Are you?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?