Nasu Karashi Sumiso Ae (eggplant W/ Mustard & Miso Dressing

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

Method:

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.