Yield: 6 Servings
|4 tablespoons||White Miso Dressing|
|2½ teaspoon||Powdered mustard (Wasabi)|
|2½ teaspoon||Soy Sauce|
IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes. Bring ¾ 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.