July 17, 2017

If you follow me on Facebooku you probably saw a video I made, where I am really excited to collaborate with Slovenian company called Kis in kvas .  A company that ferments stuff. In today’s post I used their amazing peanut miso that hide in the eggplant spread – yes, inspiration was baba ganush. But what miso is? It is fermented soybeans, but Kis in kvas did an amazing job to make peanut version also!

For a smaller portion of the topping; Very simple; 1 h of waiting, 10 min for preparation


1 bigger eggplant
2 tablespoons of peanut miso
1 tablespoon of olive oil
1 dl yogurt

  1. Cut the eggplant length-wise, around 1 cm thick. Salt the pieces and set them aside for half an hour so they release water.
  2. After half an hour turn the oven on 200°C. Dry the eggplants with kitchen towel and put them on a baking tray.
  3. Bake them for 20-25 minutes, until they are nicely golden.
  4. In a bowl put baked, cubed eggplants, miso, olive oil and yogurt. Blend well with a hand blender.
  5. Try it. If you want to add something do so.
  6. Serve immediately or chilled.

Wise-ass corner

I don’t peel the eggplants but you can do so if you want to.

It fits really well topped on bread, served with pasta or grilled veggies.

Delicious healthy banana bread

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread