Gaji-sobagi: Eggplants Stuffed with Seasoned Chives (4 servings)

Wash eggplants and vegetables. Slit eggplants lengthwise, leaving about 1 cm intact at one end.

Bring 1 L water and 5 g salt to a boil. Briefly blanch until the eggplant surface is slightly softened but not mushy.

Cool and gently squeeze eggplants. Cut chives into 2 cm pieces and finely chop onion and scallion.

Mix chives, onion, scallion, garlic, chili flakes, fish sauce, salted shrimp and sugar. The fermented sauces already add salt.

Fill the cooled eggplants with the chive mixture and immediately refrigerate in a clean sealed container.