| 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
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