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Ingredients
- 10 sm Oriental Aubergine
- 3/4 c. Water
- 1 Tbsp. Salt
- 1 tsp Garlic, chopped
- 1/2 tsp Ginger, fresh, chopped
- 3 Tbsp. Green Onion, chopped
- 1 Tbsp. Kimchi Pepper, flakes
- 1 Tbsp. Juice of salted shrimp pn Red Pepper, dry, shredded
- 1/2 tsp Salt
- 1 tsp Sugar
- 2 1/2 Tbsp. Vinegar
- 1/4 c. Soy Sauce
- 2 1/2 Tbsp. Sugar
Directions
- 1. Stem aubergines and make a deep lengthwise slash with knife point (on each). Soak in salt water about one hour. When softened, squeeze out, but don't wash.
- 2. Combine Mix A and insert into all the slashes. Pack aubergines in jar or possibly a crock, and place two saucers on top, (I use a gallon plastic bag filled with water). Combine Mix B and pour over aubergines. Cover and let stand one night.
- 3. Cut aubergines lengthwise in half and serve.
- Note: if you want to keep this dish for a long time, omit vinegar in mix "B".
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4066g | |
| Calories 1080 | |
| Calories from Fat 60 | 6% |
| Total Fat 7.13g | 9% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11819mg | 492% |
| Potassium 8762mg | 250% |
| Total Carbs 254.59g | 68% |
| Dietary Fiber 127.2g | 424% |
| Sugars 124.52g | 83% |
| Protein 41.96g | 67% |
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