Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Eggplant
1 ts Salt
1/3 c White miso dressing
1 tb Japanese all purpose soy
-- sauce
1 tb Powdered mustard, mixed with
-- enough hot water to make
-- thick paste, set aside
-- to rest for 15 minutes

Cut the eggplant in half lengthwise, then crosswise into 4 pieces
finally into 2" cubes.

In a small pot, bring 2 c water to a boil. Add a teaspoon salt and
drop in the eggplant. Boil uncovered for 3 to 5 minutes, or until
the eggplant shows only the slightest resistance when pierced with a
sharp knife. Drain let the eggplant cool to room temperature. Pat
dry with paper towels.

Combine the miso dressing, soy sauce mustard paste in a mixing bowl
stir until the ingredients are well combined. Add the eggplant
toss together until the cubes are thoroughly coated with the dressing.

Serve at room temperature in small bowls as a first course or
vegetable, or as part of a Japanese meal.

"Foods of the World", Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens

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