my simplified and fusion version of baba ganoush

Normally, I try to whip out whatever ingredients I got in my kitchen and try to make the most out of what I already have.  I recall white miso goes really well with eggplant so here is what I did and it was good.  I just forgot to garnish with herbs because I ran out..  :p

Ingredients: (4 servings)

1 medium to large size eggplant, halved and criss-cross the inner part of the eggplant with a knife*

1 clove garlic, remove the top part of the clove

1 tbsp chili flakes

1/2 fresh lemon juice

4 tbsp white miso 

2 tbsp honey

extra-virgin olive oil

Instructions:   1) Preheat oven at 400°F   2)  Place the eggplant and garlic face down first on the baking dish, drizzle oil and season.  3) Roast the eggplant for 10 minutes  4)  Remove from the oven, flip the eggplants to the other side, spread miso on the criss-crossed surface and add chili flakes, season and drizzle a little more oil if needed.  Return to the oven and roast for another 15 -20 minutes until the inside is really soft.  5)  Remove the eggplant and garlic from the oven, scoop out the eggplant mixture and transfer that to a blender.  6) Squeeze out the roasted garlic cloves and add them to the eggplant mixture.  7) Add honey and lemon juice; blend  8) Season if needed and garnish with herbs if you have any.  Ready to serve with some pita bread.  :)