Eggplant Salad with Mustard-Miso Dressing
- About 1 pound eggplant
- Salt and cayenne to taste
- 1/3 cup white or other miso, or to taste
- 1 tablespoon soy sauce
- 1/4 cup Dijon mustard
- Lemon wedges for serving
- Trim the eggplant and cut it into 1-inch cubes.
- (If the eggplant is large, sprinkle with salt, put in a colander, and let it sit for at least 30 minutes, preferably 60.
- Rinse, drain, and pat dry.)
- Bring a large pot of water to a boil and add salt.
- Immerse the eggplant in the boiling water and cook until tender, about 5 minutes.
- Drain well and set in a colander to cool.
- (You can refrigerate the eggplant, covered, for up to a day at this point.
- Bring it back to room temperature before proceeding.)
- Dry the eggplant with paper towels.
- Whisk together the miso, soy sauce, and mustard in a serving bowl.
- Add the eggplant along with salt and cayenne, then toss.
- Taste and adjust the seasoning if necessary.
- Serve with the lemon wedges.
eggplant, salt, white, soy sauce, dijon mustard, lemon wedges
Taken from www.epicurious.com/recipes/food/views/eggplant-salad-with-mustard-miso-dressing-386036 (may not work)