Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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