Small eggplant mustard dressing
Italian
Appetizers made with
vegetables
This dish is addictive to the spicy spicy Japanese mustard. Make a cut into the eggplant skin and it will taste better, so make sure to thoroughly prepare the eggplant. This is a dish that even the food coordinator fits in.
Cooking time: 18 minutes
Excluding the time for pre-processing
0 posts in arranging recipes
How to make it
1
(Preparation) Remove the small eggplant stems and cut into half lengthwise and cut into the skin at 2mm intervals.
2
(Preparation) Remove the small eggplant stems and cut into half lengthwise and cut into the skin at 2mm intervals.
3
Mix A well to make a mustard dressing.
4
Squeeze the small eggplants from 2 with your hands, squeeze well with the water and mix them with the mustard dressing from 3.
5
Sprinkle parsley in a bowl.
6
How to make mustard vinegar: Dissolve 12g of Japanese mustard flour in 60ml of hot water, add 1/2 teaspoon of vinegar and mix well.
Materials 2 people
-
- Small eggplant
- 100g
-
- salt
- 1.5g
-
[A]
- Mustard vinegar *See how to make
- 3/2 tbsp
-
- Grain mustard
- 1 tablespoon
-
- Basic French dressing available commercially available
- 1 tablespoon
-
- Lemon juice
- 1 tablespoon
-
- sugar
- 1 tsp
-
- vinegar
- 1 tsp
-
- salt
- A little
-
- Pick it
- A little
-
- For minced parsley
- 1/2 tsp
