IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4-inch cubes. Bring 3/4 pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil for 3-5 minutes. Drain and let cool. Pat the cubes dry.
TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended. Add the eggplant and toss until well coated. Serve at room temperature.