---------- Recipe via Meal-Master (tm) v8.02

     Title: Nasu Karashi Sumiso-ae (Eggplant w/ Mustard & Miso Dressing
Categories: Japanese, Vegetables, Salads
     Yield: 6 servings

     1 lb Eggplant
     4 T  White Miso Dressing
 2 1/2 t  Powdered mustard (Wasabi)
     1 pn Salt
 2 1/2 t  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.

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