Nasu Karashi Sumiso-Ae

Directions

Cut the eggplant in half lengthwise, then crosswise into 4 pieces and finally into 2 inch 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 and let the eggplant cool to room temperature.

Pat dry with paper towels.

Combine the miso dressing, soy sauce and mustard paste in a mixing bowl and stir until the ingredients are well combined.

Add the eggplant and 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.