Nasu Karashi Sumiso-Ae

Ingredients:

1 pound Japanese eggplant, cut into 2" cubes
1/4 cup white miso
2 tsp. Chinese mustard powder
2 tsp. soy sauce
1 TB grapeseed oil

Directions:

Mix mustard with enough hot water to a make a paste. Let sit 10 minutes. Blend miso, oil, mustard, and soy sauce. Boil eggplant in salted water for 3-4 minutes, until tender, but still firm. Drain eggplant and dry with paper towels. Let cool. Mix with dressing and serve.