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Add a photoServings: 6
Ingredients
- 1 lb Japanese Eggplant
- 2 c. Boiling Water
- 1 tsp Salt
- 1/3 c. White miso dressing
- 1 Tbsp. Soy Sauce, Low Sodium
- 1 Tbsp. Powdered mustard mixed with
- Â Â Sufficient Warm Water To Make A Thick Paste,
- Â Â Let Rest 15 Minutes
Directions
- Cut the eggplant in half lengthwise, then crosswise into 4 pcs and finally into 2" cubes.
- In a small pot, bring 2 c water to a boil. Add in a tsp. salt and drop in the eggplant. Boil uncovered for 3 to 5 min, or possibly till the eggplant shows only the slightest resistance when pierced with a sharp knife. Drain and let the eggplant cold to room temperature. Pat dry with paper towels.
- Combine the miso dressing (health food store), soy sauce & mustard into a paste in a mixing bowl and stir till the ingredients are well combined.
- Add in the eggplant and toss together till the cubes are thoroughly coated with the dressing.
- Serve at room temperature in small bowls as a first course or possibly vegetable, or possibly as part of a Japanese meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 509mg | 21% |
| Potassium 149mg | 4% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.51g | 1% |
| Protein 0.87g | 1% |
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