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.

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