Japanese Hot Mustard Eggplant Pickles

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By: The Homemakers Test Kitchen

With their unusual texture and a really strong kick from the mustard, you need only serve a few pieces per person.

Ingredients

1 eggplant (or 2 Asian eggplants)

2 tsp (10 mL) salt

4 tsp (20 mL) dry mustard

1 tsp (5 mL) granulated sugar

1/2 tsp (2 mL) sesame oil

Preparation

Cut eggplant into 1-½-inch (4 cm) cubes, removing any puffy, seedy flesh from centre. In glass or ceramic bowl, toss with salt; refrigerate for 24 hours.

Mix dry mustard and sugar with 1 tbsp (15 mL) water; let stand for 5 minutes. Meanwhile, in small handfuls, squeeze as much juice as possible from eggplant; discard juice. Stir oil into mustard mixture; mix well with eggplant. (Make-ahead: Cover and refrigerate for up to 3 days; bring to room temperature.)

Serving(s): 4

Nutritional Information
Per ¼ cup (60 mL) serving: about
Calories	12
Carbohydrate	2 g
Fibre	2 g
Sodium	144 mg
Calcium	1 % RDI
Iron	1 % RDI
Vitamin C	2 % RDI
Folate	2 % RDI

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