Aubergine Pickle

Ingredients

 * 2	cup	water
 * 1	lb	oriental aubergines ( eggplant )- (abt 2)
 * 1	tsp	salt
 * 1	x	semi-hot 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	hot red chile flakes
 * 3	tbl	julienne stips of onion, chinese chive, or Korean radish
 * 1	piece	fresh ginger - (1" long) crushed

Directions

 * 1) Bring the water, aubergines and salt to a boil in a saucepan large enough to contain all the ingredients.
 * 2) Cook over moderate heat for 3 minutes, turning the aubergine in the water now and then.
 * 3) The aubergine should be half-cooked and pliant but not mushy.
 * 4) Remove and set aside, cool, and cut into 3 equal pieces.
 * 5) Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
 * 6) Thoroughly mix the green chili, garlic, ginger, scallions, chile flakes and Onion or chive or radish together.
 * 7) Open up the cut in each aubergine and push in about 2 tablespoons of the stuffing.
 * 8) Place the stuffed aubergine in a glass or plastic container that has a tight cover.
 * 9) Cover the container and put it in a cool but not refrigerated spot for 1 day to mature.
 * 10) Then serve and refrigerate.
 * 11) The kimchi is best eaten during the first 3 days if you prefer a light flavor but for more bite, wait until later in the week when the mixture will have fermented.
 * 12) It can be refrigerated for a maximum of 1 week.