Summer - STUFFED EGGPLANT KIMCHEE

KAJI SOBAEGI

The slender Asian eggplant is chewy rather that having the crunch of a cucumber. The stuffing of carrot, radish, and scallions provides additional texture to this popular kimchee.

INGREDIENTS:
5 lb (2.5kg) slender eggplant
5oz (140g) coarse sea salt
½ cup chopped garlic
¼ cup fresh chopped ginger
½ cup fish sauce, fermented anchovy, or shrimp extract
2 oz (60g) red chili powder
2 quantities rice porridge
2 carrots, 1 lb (500g) very thinly julienned
1 radish, 1 lb (500g) very thinly julienned
6 scallions, very thinly julienned
1 tsp sugar

HOW TO MAKE:

1. Rinse the eggplant in cold water (do not peel or trim). Make a 2 in (5cm) incision almost all the way through from one side to another, keeping the eggplant whole. Do the same with all the eggplant. Turn halfway and make another incision on the side. Sprinkle the slits with 2oz (60g) salt and let stand for 1 ½ hours to wilt. Then rinse with cold water, drain, and gently squeeze to eliminate any excess liquid. The eggplants are now ready to stuff.
2. To make the stuffing, combine the garlic, ginger, fish sauce, and chili with the porridge. Add the carrot, radish, scallion, 3oz (85g) salt, and sugar. Mix everything together gently.
3. Gently open the incision in the eggplant and stuff with 1 tablespoon of stuffing.
4. Stack the stuffed eggplant container and sprinkle over the excess stuffing. Press the eggplant down with a heavy plate, cover and let the kimchee ferment in a cool spor for 2 days, during which liquid will accumulate. To serve, cut the eggplant into 4 in (10cm) lengths. Refrigerate any leftover kimchee.