This distinctive Miso Eggplant Puree combines the umami richness of Shiro miso with smoky roasted eggplant and a hint of spicy chili paste. Incredibly versatile, this Japanese-inspired spread works beautifully as a dip for chips, elegant canapé topping, fish accompaniment, sandwich spread, or pasta salad dressing. The smooth, creamy texture and complex flavor profile create a sophisticated addition to your appetizer repertoire—perfect for introducing Asian fusion elements to your entertaining menu.
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Ingredients
5 medium-sized eggplants 4 tablespoons olive oil 2 cups Shiro miso paste* 2 tablespoons sarnhal (or other chili paste)*
Directions
Trim the ends off the eggplants and cut in half.
Coat a baking sheet with the oil and lay the eggplant on it, cut side down.
Roast in a 350° oven for 30 minutes or until the eggplant is completely soft; let cool.
Scoop out the flesh and discard the skin.
Place the pulp in a food processor and puree until smooth.
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
Servings
Makes about 8 cups
Nutrition Facts
Nutrition Per Serving (1/2 cup) - Calories: 110; Total Fat: 4g (Saturated Fat: 0.5g); Cholesterol: 0mg; Sodium: 920mg; Total Carbohydrates: 18g (Dietary Fiber: 4g, Sugars: 6g); Protein: 3g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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