All Easy Recipes. Cook all that you can cook. Eggplant With Mustard And Miso Dressing
(Nasu Karashi Sumiso - Ae)
 
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 ½-inch-wide strips of purple peel may be left intact on the eggplant to add color to this and other dishes of its type.

What You Need:            (To Serve: 6)
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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

    • How To Cook:
    PREPARE AHEAD:
    1. Cut the eggplant in half lengthwise, then crosswise into 4 pieces and finally into 2-inch cubes.

    2. In a small saucepan, bring 2 cups of water to a boil. Add a teaspoon of salt and drop in the eggplant.

    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.

    4. Drain in a colander and let the eggplant cool to room temperature. Then pat the cubes dry with paper towels.

    TO ASSEMBLE AND SERVE:
    1. Combine the miso dressing, soy sauce and mustard paste in a mixing bowl and stir until the ingredients are well combined.

    2. Add the eggplant and toss together until the cubes are thoroughly coated with the dressing.

    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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