Aubergine (eggplant), miso or tomato paste and olive oil is such a delicious combination! We can experience that beautifully in this miso aubergine spread. In cooking, you often try to avoid to soak the aubergines with too much oil. When using it as a dip in smaller quantities, however, we can use oil and aubergine and tomato to achieve banging umami. We refine the intensity with some light herbal aroma of dill. Parsley in the Mediterranean region is often used as a grounding herb. It’s found in many, many dishes – often as a topping.
Miso Aubergine Spread with Dill and Parsley
- 1 aubergine (eggplant) thinly sliced
- ¼ onion chopped
- ⅓ cup olive oil
- ½ tbsp miso / tomato paste I like to use a mixture of both
- splash soy sauce
- 1 sprig dill chopped
- 1 sprig parsley chopped
- Fry the aubergine slices with 2 tbsp of olive oil, the soy sauce and miso / tomato paste for about 15 minutes, or until they turn light brown.
- Blend all ingredients.