A spicy and easy to make dish, Nasu Karashi Sumiso-ae (na-soo kah-rah-shee soo-mee-soh-cye) is served as a pickle with rice as part of a Japanese meal. Small young aubergines are most suitable for this dish; however, if you use the larger variety, the skins should be partly peeled, as they lend to be a little tough.
2 pints water
1 teaspoon salt
4 small aubergines , cut into four or five slices lengthways
3 tablespoons miso paste
2 tablespoons white wine vinegar
4 tablespoons sugar
2 teaspoons dry mustard dissolved in
2 teaspoons lukewarm water
In a medium-sized saucepan, bring the water to the boil over high heat. Add the salt and the aubergine slices. When the water comes to the boil again, reduce the heat to moderate and cook for 8 to 10 minutes, or until the slices are tender.
Remove the pan from the heat and drain the aubergine slices in a colander. Set aside to cool.
When the aubergine slices are cool, transfer them to a plate and place it in the refrigerator to chill for 30 minutes.
In a medium-sized mixing bowl, combine the miso paste, wine vinegar and sugar. Add the dissolved mustard and mix well.
Remove the aubergine slices from the refrigerator and add them to the mustard dressing.
Toss the aubergine slices in the dressing and mix well, ensuring that all the slices are well coated with the dressing.
Arrange the aubergine slices on a serving dish and serve immediately.