Eggplant kimchi
500 g young eggplant
3 tbsp. tablespoons of green onions,
5-6 cloves of garlic,
1 teaspoon red pepper,
soy sauce to taste.
Rinse young eggplants, cut off the end parts and make cuts in the middle part of the fruit for filling, not reaching the end of about 2 cm. Steam the eggplants slightly in a double boiler. When the fork will easily enter the fruits, put them under pressure to squeeze the juice. From the chopped onions, garlic and red pepper, prepare the filling for the eggplant. Insert the stuffing into the eggplant, lay them tightly in a bowl and let stand. After 3-4 hours, add salted water to cover the eggplant. After 10-11 hours, the eggplants will saline and be ready.
500 g young eggplant
3 tbsp. tablespoons of green onions,
5-6 cloves of garlic,
1 teaspoon red pepper,
soy sauce to taste.
Rinse young eggplants, cut off the end parts and make cuts in the middle part of the fruit for filling, not reaching the end of about 2 cm. Steam the eggplants slightly in a double boiler. When the fork will easily enter the fruits, put them under pressure to squeeze the juice. From the chopped onions, garlic and red pepper, prepare the filling for the eggplant. Insert the stuffing into the eggplant, lay them tightly in a bowl and let stand. After 3-4 hours, add salted water to cover the eggplant. After 10-11 hours, the eggplants will saline and be ready.
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