|
|
 |
| General Category : Pickles-Salsa-Relishes |
|
| Food Group : Vegetables |
|
| Preparation Method : Other |
|
|
|
|
| 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.)
Makes 4 cups (1 L).
|
|
|
Nutritional information
|
|
| Per ¼ cup (60 mL) serving: about 12 cal, 0 g pro, 0 g total fat (0 g sat. fat), 2 g carb, 2 g fibre, 0 mg chol, 144 mg sodium. % RDI: 1% calcium, 1% iron, 0% vit A, 2% vit C, 2% folate. |
|
|
|
|
|
Source
|
|
Homemakers Magazine: Summer 2004
|
|
|
