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.