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.
"Foods of the World", Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens
