Eggplant Mustard Pickles

(3 votes)

6 japanese eggplants
1/4 cup salt
2 teaspoons dry mustard
2 tablespoons mirin
1 tablespoon soy sauce

1. Cut unpeeled eggplant crosswise in 1-inch chunks. Add salt and mix well. Place in a bowl, cover with a plate, and weight down.

2. In the morning, drain liquid and pat eggplant dry with towel. Arrange in a single layer in a baking pan. Let dry (not in the sun) overnight.

3. Combine mustard, mirin, and soy sauce. Pour over eggplant and mix well. Pack into jars and leave in a cool place for 3 days. Cut into bite-size pieces before serving. Makes 2 pints.

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