Title: Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing
Categories: Japanese, Vegetables, Salads
Yield: 6 Servings

1 lb Eggplant
4 tb White Miso Dressing
2 1/2 ts Powdered mustard (Wasabi)
1 pn Salt
2 1/2 ts Soy Sauce

IN ADVANCE:
Cut the Eggplant in half lengthwise, then crossways into 4 pieces,
then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan. Add
Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool. Pat
the cubes dry.
TO ASSEMBLE 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.

From "Recipes-The Cooking of Japan" from Time-Life International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip