Eggplant Salad With Mustard-Miso Dressing

1. 1

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

2. 2

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

3. 3

   Boil the eggplant until tender, 5 to 10 minutes.

4. 4

   Drain and cool in a colander.

5. 5

   (You can refrigerate the eggplant, covered, for several hours before proceeding, but bring it back to room temperature before proceeding.)

6. 6

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

7. 7

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

8. 8

   Taste and adjust seasoning if necessary, and serve with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.