Pickled eggplants (with miso and mustard)

M @MSuzuki
Pickled eggplants (with miso and mustard)
Steps
- 1
Cut eggplants to small pieces
- 2
Put them and salt in a plastic bag. Over night in refrigerator
- 3
Mix other ingredients in the bowl and add the drained eggplant
- 4
Put in the jar and refrigerate. It will take a week before it is ready to eat.
- 5
Look dry at first but it will be like this in a 1 week.
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