Recipe - Nasu Karashi Sumiso-Ae (Eggplant W Mustard And Miso Dressing

1 pound Eggplant
4 tablespoon White Miso Dressing
2 One half teaspoon Powdered mustard (Wasabi)
1 pn Salt
2 One half teaspoon Soy Sauce

IN ADVANCE:
Cut the Eggplant in half lengthwise, then crossways into 4 pieces,
then into 4" cubes. Bring Three fourths pt water to boil in a small saucepan. Add
Salt and drop in Eggplant. Boil fot 35 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.

From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip