Aubergine Pickle

==Description==
==Ingredients==
* 2	cup	water
* 1 lb	oriental aubergines ( eggplant )- (abt 2)
* 1	tsp	salt
* 1	x	semi-hot green chile seeded, and cut 3"-long julienne strips
* 2	x	garlic cloves crushed
* 2	x	scallions cut 3"-long strips, the white part quartered
* 2	tsp	hot red chile flakes
* 3	tbl	julienne stips of onion, Chinese chive, or Korean radish
* 1	piece	fresh ginger - (1" long) crushed
==Directions==
# Bring the water, aubergines and salt to a boil in a saucepan large enough to contain all the ingredients.
# Cook over moderate heat for 3 minutes, turning the aubergine in the water now and then.
# The aubergine should be half-cooked and pliant but not mushy.
# Remove and set aside, cool, and cut into 3 equal pieces.
# Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
# Thoroughly mix the green chile, garlic, ginger, scallions, chile flakes and Onion or chive or radish together.
# Open up the cut in each aubergine and push in about 2 tablespoons of the stuffing. 
# Place the stuffed aubergine in a glass or plastic container that has a tight cover. 
# Cover the container and put it in a cool but not refrigerated spot for 1 day to mature. 
# Then serve and refrigerate.
# 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. 
# It can be refrigerated for a maximum of 1 week.
Category:North Korean Recipes
Category:North Korean Vegetarian
Category:Eggplant Recipes
Category:Radish Recipes
Category:Chives Recipes
Category:Chile leaf Recipes