Categories: Condiments, Vegetables 
      Yield: 1 batch 
  
---------------------------------VEGETABLE--------------------------------- 
     10 sm Oriental Eggplant 
 
---------------------------------SALT WATER--------------------------------- 
    3/4 c  Water 
      1 tb Salt 
 
---------------------------------MIXTURE  A--------------------------------- 
      1 ts Garlic; minced 
    1/2 ts Ginger; fresh, minced 
      3 tb Green Onion; minced 
      1 tb Kimchi Pepper; flakes 
      1 tb Juice of salted shrimp 
        pn Red Pepper; dried, shredded 
    1/2 ts Salt 
      1 ts Sugar 
 
--------------------------------MIXTURE   B-------------------------------- 
  2 1/2 tb Vinegar 
    1/4 c  Soy Sauce 
  2 1/2 tb Sugar 
  
   1. Stem eggplants and make a deep lengthwise slash with knife point (on 
  each). Soak in salt water about one hour. When softened, squeeze out, but 
  do not wash. 
   2. Combine Mixture A and insert into all the slashes. Pack eggplants in 
  jar or a crock, and place two saucers on top, (I use a gallon plastic bag 
  filled with water). Combine Mixture B and pour over eggplants. Cover and 
  let stand one night. 
   3. Cut eggplants lengthwise in half and serve. 
   Note: if you want to keep this dish for a long time, omit vinegar in 
  mixture "B".