Can't knock a vegetarian dish with a nice zing to it!
2 teaspoons mustard oil 1.
If using baby eggplants, cut each eggplant in half lengthwise. If using Japanese eggplants, slice crosswise at a sharp angle into 1-inch-thick pieces. Score the cut sides of the eggplant in a crosshatch pattern using the tip of a sharp chef's knife or paring knife. Toss eggplant with 2 tablespoons kosher salt and set aside to drain in a colander set over the sink or a large bowl for 1 hour.Rinse excess salt off eggplant and gently pat dry with a clean kitchen towel or paper towels.
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