Nasu Karashi Sumiso-Ae (Eggplant with Mustard and Miso Dressing)

Course : Eggplant
Serves: 6
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1 pound eggplant
4 tablespoons white miso dressing
2 1/2 teaspoons powdered mustard -- (wasabi)
1 dash salt
2 1/2 teaspoons soy sauce

Preparation / Directions:

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

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