Nasu karashi sumiso-ae (eggplant w/ mustard and miso dressing)

1. In advance: cut the eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes.
2. Bring ¾ pt water to boil in a small saucepan.
3. Add salt and drop in eggplant.
4. Boil fot 3-5 minutes.
5. Drain and let cool.
6. Pat the cubes dry. To assemble and serve: put the miso, soy sauce, and wasabi into a mixing bowl and stir until well blended.
7. Add the eggplant and toss until well coated.
8. Serve at room temperature.