Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  eggplant
  4        tablespoons  white miso dressing
  2 1/2      teaspoons  powdered mustard -- (wasabi)
  1              pinch  salt
  2 1/2      teaspoons  soy sauce

Preparation:

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.

Nutritional Information:

17 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 167mg Sodium