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Eggplant Kimchi (kaji Kimchi)

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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


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