Mustard Eggplant

4 pounds nashubi (japanese eggplant)
1/4 cup salt
2 cups water
For The Blender
1 1/2 cups sugar
1/3 cup mustard
1/2 cup miso (soybean paste)
1/2 cup sake
1 teaspoon ajinomoto (m.s.g.)
1 cup shoyu (soy sauce)

Squeeze out as much water from eggplant as possible. Pour miso mixture over the eggplants. Ready to eat. Can be frozen in jars



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