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.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
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