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".