Miso Eggplant Puree

5 medium-sized eggplants
4 tablespoons olive oil
2 cups Shiro miso paste*
2 tablespoons sarnhal (or other chili paste)*

1. Trim the ends off the eggplants and cut in half.
2. Coat a baking sheet with the oil and lay the eggplant on it, cut side down.
3. Roast in a 350° oven for 30 minutes or until the eggplant is completely soft; let cool.
4. Scoop out the flesh and discard the skin.
5. Place the pulp in a food processor and puree until smooth.
6. Add miso and chili pastes and combine.

Uses:
* dip for chips
* topping for grilled toast (canape)
* accompaniment for fish or shellfish
* sandwich spread
* dressing for cold pasta salad

Makes about 8 cups