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