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PREPARE AHEAD:
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1. Cut the eggplant in half lengthwise, then crosswise into 4 pieces and finally into 2-inch cubes.
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2. In a small saucepan, bring 2 cups of water to a boil. Add a teaspoon of salt and drop in the eggplant.
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3. Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a chopstick or the tip of a small, sharp knife.
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4. Drain in a colander and let the eggplant cool to room temperature. Then pat the cubes dry with paper towels.
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TO ASSEMBLE AND SERVE:
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1. Combine the miso dressing, soy sauce and mustard paste in a mixing bowl and stir until the ingredients are well combined.
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2. Add the eggplant and toss together until the cubes are thoroughly coated with the dressing.
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3. Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal.
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