---------- Recipe via Meal-Master (tm) v8.01
       Title: Nasu Karashi Sumiso-Ae (Eggplant/mustard & Miso)
  Categories: Side dish, Japanese, Vegetables, Dressings
       Yield: 6 servings
       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
   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