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Potassium Pate

Spreads

Based on Miso-Cup Recipes

• 1 eggplant (about 1 1/4 pound)
• 1 envelope Miso-Cup dissolved in 1/3 cup water
• 1 garlic clove
• 1/2 cup tahini
• Dash of cayenne and lemon juice

Pierce eggplant several times with a fork to prevent it from exploding. Bake eggplant until soft. Scoop out the center into a blender. Discard the skin. Add dissolved Miso-Cup and rest of ingredients and puree until smooth. Serve on crackers or chips.

Notes

I haven't made this yet. You can make a dressing out of it as well, by increasing the amount of water. Miso-Cup is a brand of instant miso soup that you can find at Whole Foods.