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Eggplant Kimchi

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Submitted by jennyatfireside

YIELD

1 batch

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

10 1E+1
SMALL SMALL EGGPLANT *
¾ 177
CUP ML WATER
1 15
TABLESPOON ML SALT
1 5
TEASPOON ML GARLIC
minced
½ 2.5
TEASPOON ML GINGER
minced
3 45
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
minced
1 15
TABLESPOON ML SHRIMP *
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML SUGAR
2 ½ 38
TABLESPOONS ML VINEGAR
¼ 59
2 ½ 38
TABLESPOONS ML SUGAR

Directions

Stem eggplants and make a deep lengthwise slash with knife.

Soak in salt water about one hour. When softened, squeeze out, but do not wash.

Combine rest of ingredients, pour over eggplants.

Cover and let stand one night.

Cut eggplants lengthwise in half and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 46 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2940mg 123%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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