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

1. Trim the eggplant and cut it into 1-inch cubes.
2. (If the eggplant is large, sprinkle with salt, put in a colander, and let it sit for at least 30 minutes, preferably 60.
3. Rinse, drain, and pat dry.)
4. Bring a large pot of water to a boil and add salt.
5. Immerse the eggplant in the boiling water and cook until tender, about 5 minutes.
6. Drain well and set in a colander to cool.
7. (You can refrigerate the eggplant, covered, for up to a day at this point.
8. Bring it back to room temperature before proceeding.)
9. Dry the eggplant with paper towels.
10. Whisk together the miso, soy sauce, and mustard in a serving bowl.
11. Add the eggplant along with salt and cayenne, then toss.
12. Taste and adjust the seasoning if necessary.
13. 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)