| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Japanese |
Japanese, Vegetables, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Eggplant |
| 4 |
tb |
White Miso Dressing |
| 2 1/2 |
ts |
Powdered mustard (Wasabi) |
| 1 |
pn |
Salt |
| 2 1/2 |
ts |
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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