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Aubergine Dip Whole food plant based

Miso Aubergine Spread with Dill and Parsley

We create a miso aubergine spread with dill and parsley. Very tasty on bread, pasta or veggie sticks.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish, Spread
Cuisine: Mediterranean
Keyword: fermented foods, vegan, whole food plant based
Servings: 2
Calories: 929kcal

Ingredients

  • 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

Instructions

  • 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.