Ingredients Jump to Instructions ↓

  1. 1 pound eggplant

  2. 4 tablespoons white miso dressing

  3. 2 1/2 teaspoons powdered mustard -- (wasabi)

  4. 1 pinch salt

  5. 2 1/2 teaspoons soy sauce

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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