Nasu Karashi Sumiso-Ae (Eggplant/mustard and Miso)

6 Servings

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Nasu Karashi Sumiso-Ae (Eggplant/mustard and Miso) Ingredients

1 lb Eggplant	1 tb Powdered mustard, mixed with
1 ts Salt	enough hot water to make
1/3 c White miso dressing	thick paste, set aside
1 tb Japanese all purpose soy	to rest for 15 minutes
sauce

Instructions for Nasu Karashi Sumiso-Ae (Eggplant/mustard and Miso)

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

Main Ingredient: VegetablesCuisine: Japanese

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