Instructions: IN ADVANCE:
Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool. Pat the cubes dry.

TO ASSEMBLE AND SERVE:
Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended. Add the eggplant and toss until well coated. Serve at room temperature.

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