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Eggplant With Mustard And Miso Dressing
(Nasu Karashi Sumiso - Ae)
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Japanese eggplants are quite small-some less than 6 inches long-and because of their tenderness are never peeled. Our larger domestic eggplants with their somewhat coarser skin should be peeled, but ˝-inch-wide strips of purple peel may be left intact on the eggplant to add color to this and other dishes of its type.
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| What You Need: |
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1 pound eggplant
1 teaspoon salt
1/3 cup white miso dressing
1 tablespoon Japanese all-purpose soy sauce
1 tablespoon powdered mustard, mixed with enough hot water to make a thick paste, and set aside to rest for 15 minutes
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| How To Cook: |
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PREPARE AHEAD:
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1. Cut the eggplant in half lengthwise, then crosswise into 4 pieces and finally into 2-inch cubes.
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2. In a small saucepan, bring 2 cups of water to a boil. Add a teaspoon of salt and drop in the eggplant.
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3. Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a chopstick or the tip of a small, sharp knife.
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4. Drain in a colander and let the eggplant cool to room temperature. Then pat the cubes dry with paper towels.
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TO ASSEMBLE AND SERVE:
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1. Combine the miso dressing, soy sauce and mustard paste in a mixing bowl and stir until the ingredients are well combined.
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2. Add the eggplant and toss together until the cubes are thoroughly coated with the dressing.
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3. Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal.
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