---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Nasu Karashi Sumiso-ae (Eggplant w/ Mustard & Miso Dressing
 Categories: Japanese, Vegetables, Salads
      Yield: 6 servings
 
      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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