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m (clean up, typos fixed: chinese → Chinese)
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[[Image:Aubergine Pickle.jpg|right|thumb|]]
 
[[Image:Aubergine Pickle.jpg|right|thumb|]]
 
== Description ==
 
== Description ==
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* 2 cup [[water]]
 
* 2 cup [[water]]
* 1 lb oriental [[eggplant|aubergines]] ( [[eggplant]] )- (abt 2)
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* 1 lb oriental [[eggplant|aubergines]] ( [[eggplant]] )- (abt 2)
 
* 1 tsp [[salt]]
 
* 1 tsp [[salt]]
 
* 1 x semi-hot [[chile pepper|green chile]] seeded, and cut 3"-long julienne strips
 
* 1 x semi-hot [[chile pepper|green chile]] seeded, and cut 3"-long julienne strips
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* 2 x [[green onions|scallions]] cut 3"-long strips, the white part quartered
 
* 2 x [[green onions|scallions]] cut 3"-long strips, the white part quartered
 
* 2 tsp hot red [[chile flakes]]
 
* 2 tsp hot red [[chile 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
   

Revision as of 16:25, June 3, 2013

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 chile, 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.
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