Eggplant Kimchi
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | small |
eggplant
|
*
|
| ¾ | cup |
water
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
ginger
minced |
|
| 3 | tablespoons |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
shrimp
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 2 ½ | tablespoons |
vinegar
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 ½ | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | small |
eggplant
|
*
|
| 177 | ml |
water
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
garlic
minced |
|
| 2.5 | ml |
ginger
minced |
|
| 45 | ml |
scallions, spring or green onions
minced |
|
| 15 | ml |
shrimp
|
*
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 38 | ml |
vinegar
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 38 | 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.
