Eggplant with Mustard and Miso Dressing

Nasu Karashi Sumiso-Ae

1 pound eggplant
4 tablespoons white miso dressing
2 1/2 teaspoons powdered mustard (wasabi)
1 pinch salt
2 1/2 teaspoons soy sauce

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.



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