| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Japanese | Dressings, Japanese, Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Eggplant |
| 1 | t | Salt |
| 1/3 | c | White miso dressing |
| 1 | T | Japanese all purpose soy |
| sauce | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 420.4mg
Potassium: 177.2mg
Carbohydrates: 4.5g
Fiber: 2.6g
Sugar: 1.8g
Protein: <1g