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Epicurious

Eggplant Salad with Mustard-Miso Dressing

One of the few recipes in which eggplant is boiled. It’s an unusual preparation, and a good one, but you can also sauté it, as in Sautéed Eggplant (page 456). Small eggplants are almost always preferable to large ones, and the Japanese know this better than anyone; you don’t even see large eggplants there. (If you must use a larger eggplant, try to get a very firm one, which will have fewer seeds.) Typically, this is made with wasabi powder; but I had it prepared with Dijon mustard in Japan, so I consider this version perfectly legitimate.

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