Eggplant Pickle (Japanese Style)

• 2 lbs. Long eggplants
• ½ cup dry mustard
• ½ cup shoyu
• ¾ cup sugar
• ¼ cup miso
• ¼ tsp. monosodium glutamate
• ½ cup sake (Japanese wine)

Cut eggplants in half lengthwise and into small triangles. Soak in salt water with weight overnight. Place eggplants in colander and pour boiling water over them. Let stand till cool. Squeeze out water. Mix and make paste with rest of ingredients. Add eggplant and let stand overnight. Pack in jars and cap tightly.