Eggplant Salad With Mustard-Miso Dressing

Ingredients

• 1 pound eggplant
• Salt and cayenne pepper to taste
• ⅓ cup white or other miso, or to taste
• 1 tablespoon soy sauce, or to taste
• 1 tablespoon Dijon mustard, or to taste
• Lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    78 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 1699 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Bring a large pot of water to a boil and salt it. Trim the eggplant and cut it into 1-inch cubes. Boil the eggplant until tender, 5 to 10 minutes. Drain and cool in a colander. (You can refrigerate the eggplant, covered, for several hours before proceeding, but bring it back to room temperature before proceeding.)
2. Whisk together the miso, soy sauce and mustard in a serving bowl. Add the eggplant along with salt and cayenne to taste, then toss. Taste and adjust seasoning if necessary, and serve with the lemon wedges.

About 30 minutes