Wednesday, June 11, 2008
"Puerto Rican" Eggplant Kimchi
According to the very relgious and the media, the world is ending. And near the end, I will be in my pantry eating kimchi out of jars--in part because kimchi is delicious and in part because I can't stop making it. I started with ramp kimchi. (Why not start boutique?) And, then there was the pea shoot kimchi (not as yummy.) And, then I came upon "Puerto Rican" Eggplant. Why quotation marks you ask? While I admit there are always chinks in my grammar, these quotation marks are so that I don't get slammed with flamming comments about my cultural insensitivity to the actual homeland of my striped green pretties. My grocery store told me they were from the warm land of J.Lo and the Internet did not disagree and I always agree with the Internet....
So, I purchased way too many and then left them in my fridge. Many types of produce were consumed in their stead, and then finally I could not wait much longer. Would these be seedy like Thai eggplant? Would these be bitter like grocery store eggplants? I wasn't sure, but I figured kimchi would solve all and any problems. (Kimchi is a miracle.) They turned out to have a fairly thick skinned, mild flavorer with few seeds. And, they were lovely when kimchied up.