| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Japanese | Japanese, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Eggplant |
| 4 | T | White Miso Dressing |
| 2 1/2 | t | Powdered mustard, Wasabi |
| 1 | pn | Salt |
| 2 1/2 | t | Soy Sauce |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 123.6mg
Potassium: 177.9mg
Carbohydrates: 4.5g
Fiber: 2.6g
Sugar: 1.8g
Protein: <1g