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Ingredients
- 2 c. water
- 1 lb oriental aubergines - (abt 2)
- 1 tsp salt
- 1 x semi-warm green chili seeded, and cut 3"-long julienne strips
- 2 x garlic cloves crushed
- 2 x scallions cut 3"-long strips, the white part quartered
- 2 tsp warm red chili flakes
- 3 Tbsp. julienne stips of onion, chinese chive, or possibly Korean radish
- 1 piece fresh ginger - (1" long) crushed
Directions
- Bring the water, aubergines and salt to a boil in a saucepan large sufficient to contain all the ingredients. Cook over moderate heat for 3 min, turning the aubergine in the water now and then. The aubergine should be half-cooked and pliant but not mushy. Remove and set aside, cold, and cut into 3 equal pcs. Cut a deep cross in one end of each piece so which they can be opened and stuffed. Set aside.
- Thoroughly mix the green chili, garlic, ginger, scallions, chili flakes and onion or possibly chive or possibly radish together. Open up the cut in each aubergine and push in about 2 Tbsp. of the stuffing. Place the stuffed aubergine in a glass or possibly plastic container which has a tight cover. Cover the container and put it in a cold but not refrigerated spot for 1 day to mature. Then serve and chill.
- The kimchi is best eaten during the first 3 days if you prefer a light flavor but for more bite, wait till later in the week when the mix will have fermented. It can be refrigerated for a maximum of 1 week.
- This recipe yields 1 qt.
- Yield:"1 qt"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 894g | |
| Calories 119 | |
| Calories from Fat 12 | 10% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 2413mg | 101% |
| Potassium 993mg | 28% |
| Total Carbs 26.42g | 7% |
| Dietary Fiber 13.9g | 46% |
| Sugars 9.52g | 6% |
| Protein 5.22g | 8% |
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