Food > Recipe Directory > Courses/Meal Type > Condiments/sauces > Japanese Hot Mustard Eggplant Pickles
Japanese Hot Mustard Eggplant Pickles Recipe
Japanese Hot Mustard Eggplant Pickles
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.)
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
| 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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