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Nasu Karashi Sumiso-ae (Eggplant/mustard & Mi

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      Title: NASU KARASHI SUMISO-AE (EGGPLANT/MUSTARD & MI
 Categories: Side dish, Vegetables, Dressings
      Yield: 6 Servings
 
      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.
 
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