---VEGETABLE---
10 sm Oriental Eggplant

SALT WATER
3/4 c Water
1 tb Salt

MIXTURE A
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

–MIXTURE B–
2 1/2 tb Vinegar
1/4 c Soy Sauce
2 1/2 tb Sugar

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”.