Eggplant Salad with Mustard-Miso Dressing

1. 1

   Trim the eggplant and cut it into 1-inch cubes.

2. 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. 3

   Rinse, drain, and pat dry.)

4. 4

   Bring a large pot of water to a boil and add salt.

5. 5

   Immerse the eggplant in the boiling water and cook until tender, about 5 minutes.

6. 6

   Drain well and set in a colander to cool.

7. 7

   (You can refrigerate the eggplant, covered, for up to a day at this point.

8. 8

   Bring it back to room temperature before proceeding.)

9. 9

   Dry the eggplant with paper towels.

10. 10

    Whisk together the miso, soy sauce, and mustard in a serving bowl.

11. 11

    Add the eggplant along with salt and cayenne, then toss.

12. 12

    Taste and adjust the seasoning if necessary.

13. 13

    Serve with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.