Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Eggplant |
| 4 tablespoons | White Miso Dressing |
| 2½ teaspoon | Powdered mustard (Wasabi) |
| 1 pinch | Salt |
| 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.