Slender Asian eggplants have a pleasantly chewy texture. Here, the filling, with carrots, radishes and green onions, provides additional crunch.
Prep: 30 mins, plus 1½ hours for salting Fermentation: 2 days
© 2019 Lee O-Young / Tuttle Publishing · Reproduced with permission.
You Will Need
Rinse the eggplants in cold water; do not peel or trim. Make three or four deep lengthwise incisions along the sides of each eggplant, being sure not to cut all the way through. Sprinkle the slits with 4 tablespoons of the salt and let stand for 1½ hours. Rinse with cold water, drain and gently squeeze out excess liquid.
In a small pan over medium-low heat, mix together the rice flour and water. Bring to a boil, then remove from heat and allow to cool.
In a medium bowl, combine the rice gruel, garlic, ginger, fish sauce, and ground chili. Mix to form a paste, then add the carrots, radish, green onions, sugar and remaining 4 tablespoons of salt. Mix everything together gently.
Insert about a tablespoon of the filling into the incisions of each eggplant. Stack the filled eggplants in a fermenting crock and spread the leftover filling over, setting a heavy plate on top. Cover and allow to ferment in a cool spot for 2 days. To serve, cut the eggplant into 4-in (10-cm) lengths. Refrigerate any leftovers.