FANDOM


 
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{{Wikifiedrecipe}}
 
[[Image:Aubergine Pickle.jpg|right|thumb|]]
 
[[Image:Aubergine Pickle.jpg|right|thumb|]]
 
==Description==
 
==Description==
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*1 lb oriental aubergines ( [[eggplant]] )- (abt 2)
 
*1 lb oriental aubergines ( [[eggplant]] )- (abt 2)
 
*1 tsp [[salt]]
 
*1 tsp [[salt]]
*1 x semi-hot green chili seeded, and cut 3"-long julienne strips
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*1 x semi-hot green [[chili]] seeded, and cut 3"-long julienne strips
 
*2 x [[garlic]] cloves crushed
 
*2 x [[garlic]] cloves crushed
 
*2 x [[scallions]] cut 3"-long strips, the white part quartered
 
*2 x [[scallions]] cut 3"-long strips, the white part quartered
*2 tsp hot red [[chili]] flakes
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*2 tsp hot red [[chili]] [[flakes]]
*3 tbl [[julienne]] stips of [[onion]], chinese chive, or Korean radish
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*3 tbl [[julienne]] stips of [[onion]], chinese [[chive]], or Korean [[radish]]
 
*1 piece fresh [[ginger]] - (1" long) crushed
 
*1 piece fresh [[ginger]] - (1" long) crushed
   
 
==Directions==
 
==Directions==
   
#Bring the water, aubergines and salt to a boil in a saucepan large enough to contain all the ingredients.
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#Bring the [[water]], aubergines and [[salt]] to a boil in a saucepan large enough to contain all the ingredients.
#Cook over moderate heat for 3 minutes, turning the aubergine in the water now and then.
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#Cook over moderate heat for 3 minutes, turning the [[aubergine]] in the [[water]] now and then.
#The aubergine should be half-cooked and pliant but not mushy.
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#The [[aubergine]] should be half-cooked and pliant but not mushy.
 
#Remove and set aside, cool, and cut into 3 equal pieces.
 
#Remove and set aside, cool, and cut into 3 equal pieces.
 
#Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
 
#Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
#Thoroughly mix the green chili, garlic, ginger, scallions, chili flakes and onion or chive or radish together.
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#Thoroughly mix the green [[chili]], [[garlic]], [[ginger]], scallions, [[chili]] [[flakes]] and [[Onion]] or [[chive]] or [[radish]] together.
#Open up the cut in each aubergine and push in about 2 tablespoons of the stuffing.
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#Open up the cut in each [[aubergine]] and push in about 2 tablespoons of the stuffing.
#Place the stuffed aubergine in a glass or plastic container that has a tight cover.
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#Place the stuffed [[aubergine]] in a glass or plastic container that has a tight cover.
 
#Cover the container and put it in a cool but not refrigerated spot for 1 day to mature.
 
#Cover the container and put it in a cool but not refrigerated spot for 1 day to mature.
 
#Then serve and refrigerate.
 
#Then serve and refrigerate.
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[[Category:North Korean Recipes]]
 
[[Category:North Korean Recipes]]
 
[[Category:North Korean Vegetarian]]
 
[[Category:North Korean Vegetarian]]
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[[category:Eggplant Recipes]]
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[[category:Eggplant Recipes]]
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[[category:flakes Recipes]]
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[[category:ginger Recipes]]
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[[category:ginger Recipes]]
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[[category:garlic Recipes]]
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[[category:radish Recipes]]
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[[category:water Recipes]]
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[[category:chives Recipes]]
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[[category:chile leaf Recipes]]
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[[category:Onion Recipes]]
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[[category:salt Recipes]]

Revision as of 08:28, June 12, 2006

Aubergine Pickle

Description

Ingredients

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, chili 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.
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