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| 1 x ca. 450 g | eggplant |
| 1 Teelöffel | salt |
| 1/3 Tasse | White miso dressing |
| 1 Esslöffel | Japanese all purpose soy sauce |
| 1 Esslöffel | Powdered mustard, mixed with enough hot water to make thick paste, set aside to rest for 15 minutes |
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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.
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