Nasu Karashi Sumiso-Ae (Eggplant with Mustard & Miso Dressing)

Directions

In advance: Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4 inch cubes.

Bring ¾ pt water to boil in a small saucepan.

Add salt and drop in eggplant.

Boil for 3 to 5 minutes. Drain and let cool.

Pat the cubes dry.

To assemle 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.