Nasu karashi sumiso-ae (eggplant w/ mustard &

Yield: 6 Servings

Ingredients:

1 lb Eggplant
4 tb White Miso Dressing
2 1/2 ts Powdered mustard (Wasabi)
1 pn Salt
2 1/2 ts Soy Sauce

Instructions:

IN ADVANCE: Cut the Eggplant in half lengthwise then crossways into 4 pieces then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil fot 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.