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Nasu Karashi Sumiso-ae (Eggplant/mustard And Miso)

A home-style Nasu Karashi Sumiso-ae (Eggplant/mustard And Miso) made with Japanese Eggplant, Boiling Water, Salt, White Miso Dressing, and Soy Sauce Low Sodium. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 2 cup
• 1 tsp
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   Cut the eggplant in half lengthwise, then crosswise into 4 pieces and finally into 2" cubes.

2. 2

   In a small pot, bring 2 c water to a boil.

3. 3

   Add a teaspoon salt and drop in the eggplant.

4. 4

   Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife.

5. 5

   Drain and let the eggplant cool to room temperature.

6. 6

   Pat dry with paper towels.

7. 7

   Combine the miso dressing (health food store), soy sauce & mustard into a paste in a mixing bowl and stir until the ingredients are well combined.

8. 8

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

9. 9

   Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal.

10. 10

    "Foods of the World", Recipes: The Cooking of Japan. Time/Life Books.

11. 11

    NOTES: Cal 50.5

12. 12

    Total Fat 1.2g

13. 13

    Sat Fat 0.2g

14. 14

    Carb 8.4g

15. 15

    Fib 2.5g

16. 16

    Pro 2.7g

17. 17

    Sog 1029mg

18. 18

    CFF 19%