Nasu Karashi Sumiso-Ae (Eggplant with Mustard & Miso Dressing)
Yield
6 servingsPrep
15 minCook
5 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
eggplant
|
|
| 4 | tablespoons |
salad dressing
white miso |
|
| 2 ½ | teaspoons |
dry mustard
wasabi |
|
| 1 | pinch |
salt
|
*
|
| 2 ½ | teaspoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
eggplant
|
|
| 6E+1 | ml |
salad dressing
white miso |
|
| 13 | ml |
dry mustard
wasabi |
|
| 1 | pinch |
salt
|
*
|
| 13 | ml |
soy sauce, tamari
|
|
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.
