| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Japanese | Side dish, Japanese, Vegetables, Dressings | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. "Foods of the World", Recipes: The Cooking of Japan. Time/Life Books. Posted by Earl Cravens File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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