Title: Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing
Categories: Vegetable Salad Oriental
Yield: 6 Servings
| 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.