Based on Miso-Cup Recipes
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.
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.
They changed for dinner. In those days //
no one was in a hurry, it was real time //
every time. Usually the streets were saddled with fog //
at night. In the daytime it mostly blew away. //
We kept on living because we knew how. //
Maple seeds like paperclips skittered in the allees. //
We knew not how many enthusiasts climbed the slope, //
nor how long they took. It was, in the words of one, //
"beholding" not to know. We eased by.
-- John Ashbery, "Tension in the Rocks"
This page was last modified on 2011 December 20.