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Nasu karashi sumiso-ae (eggplant w/ mustard & miso dressi
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Japanese, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Eggplant | | 4
| tbsp | White Miso Dressing | | 2 1/2
| tsp | Powdered mustard (Wasabi) | | 1
| pinch | Salt | | 2 1/2
| tsp | Soy Sauce |
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Procedures:
| 1 | In advance: cut the eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes. | | 2 | Bring ?pt water to boil in a small saucepan. | | 3 | Add salt and drop in eggplant. | | 4 | Boil fot 3-5 minutes. | | 5 | Drain and let cool. | | 6 | Pat the cubes dry. | | 7 | To assemble and serve: put the miso, soy sauce, and wasabi into a mixing bowl and stir until well blended. | | 8 | Add the eggplant and toss until well coated. | | 9 | Serve at room temperature |
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