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Roasted Aubergine & Miso Dip

September 27, 2013

Smoky aubergine combines with toasted sesame and sweet miso to create a rich dip perfect served with Clearspring Rice Cakes, Clearspring Organic Oatcakes or vegetable sticks.

Serves 2



  1. Preheat the oven to 180C/gas 4.
  2. Prick the aubergine all over and then place on an oven tray and roast for around 20 minutes until soft all the way through.
  3. While the aubergine is roasting, heat a dry frying pan over a low heat. Add the sesame seeds to the pan and toast until golden, stirring every now and then. Tip into a mortar, reserving 1 teaspoon to garnish the dip, and grind until the seeds have broken down to a sandy texture.
  4. Now cut the aubergine in half and scoop the flesh out with a spoon. Discard the skin and chop the aubergine flesh until fine.
  5. In a bowl mix together all the ingredients except the Tamari. Taste and then add Tamari if necessary. Sprinkle with a few extra toasted sesame seeds to garnish.


Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.

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