This recipe is another/different version form the previous egg plants/aubergines recipe to cater for vegan priorities.
Back in France, we do call aubergine paste, aubergine caviar (probably because of the sometimes reminiscent dark colour).
The process is almost the same, and it is of course open to variations, especially as far spices are concerned.
INGREDIENTS: For 2 people
-Egg plants/Aubergins: 3~4
-Rice vinegar: 1 tablespoon
-Miso (of your choice): 1 tablespoon
-Fresh perilla/shiso leaves: enough for decoration. Chop them finely first.
-Salt: no need as enough is contained inside the miso
-Optional: Spices (of your choice), grated ginger, and so on.
-Grill the egg plants/aubergines directly over the flame on a grill.
Doing it in the oven is fine, too.
-Once the the egg plants/aubergines have been evenly grilled and become soft inside, peel them completely.
-Mash them finely with a knife.
Do not use a food processor as the the egg plants/aubergines will become a messy juice!
-Pour the mashed egg plants/aubergines in a bowl.
Add the rice vinegar and miso.
Served topped with finely chopped shiso leaves.
-Experiment with grated garlic, sesame oil and grated ginger!
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Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven