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Nasu Karashi Sumiso-Ae Eggplant w/ Mustard & Miso Dressing Recipe

1 lb Eggplant 4 T White Miso Dressing 2 1/2 t Powdered mustard (Wasabi) 1 pn Salt 2 1/2 t Soy Sauce 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.

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