Recipe - Nasu Karashi Sumiso-Ae (Eggplantmustard And Miso)

1 pound Eggplant
1 teaspoon Salt
1/3 cup White miso dressing
1 tablespoon Japanese all purpose soy
sauce
1 tablespoon 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 cup 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip