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Makes about 8 cups

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

Directions
  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

The Cook:  Carol Jancsi Keywords: appetizers, eggplant, miso paste, dips
Category: Apps & Snacks
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #420 was added on August 10, 2008 by deebeeeff and last updated on November 04, 2021.


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