Mustard Eggplant
Cut small tender eggplants into strips and sun-dry. Stir-fry with oil and salt until cooked, let cool, then mix in dry mustard and store.
Ingredients
baby eggplants (cut into strips, do not wash, sun-dry)
oil
generously
salt
dry mustard
Instructions
1
Step 1
Cut the baby eggplants into strips. Do not wash them; sun-dry.
2
Step 2
Heat plenty of oil in a wok, add salt, and stir-fry until cooked. Transfer to a porcelain bowl and spread out.
3
Step 3
Let cool, then mix evenly with dry mustard. Store in a porcelain jar.
