NASU KARASHI SUMISO-AE (EGGPLANT/MUSTARD & MI

      Title: NASU KARASHI SUMISO-AE (EGGPLANT/MUSTARD & MI
  Categories: Side dish, Vegetables, Dressings
       Yield: 6 Servings
  
       1 lb Eggplant
       1 ts Salt
     1/3 c  White miso dressing
       1 tb Japanese all purpose soy
            -- sauce
       1 tb 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 c 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.
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