| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Condiments, Vegetables | 1 | Batch | |
INGREDIENTS
| 10 | Oriental Eggplant | |
| 3/4 | c | Water |
| 1 | T | Salt |
| 1 | t | Garlic, minced |
| 1/2 | t | Ginger, fresh minced |
| 3 | T | Green Onion, minced |
| 1 | T | Kimchi Pepper, flakes |
| 1 | T | Juice of salted shrimp |
| pn | Red Pepper, dried shredded | |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 2 | tb Vinegar | |
| 1 | c Soy Sauce | |
| 2 | tb Sugar |
INSTRUCTIONS
~-----------------MIXTURE B----------------------- 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
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 27
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8148.2mg
Potassium: 70.7mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 4.7g
Protein: <1g