Easy Vegan Chili Miso Roasted Eggplant Dip

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Coat eggplant with olive oil and place skin side down onto a metal baking tray.
3. Roast in the oven for 30-40 minutes until golden and soft, slightly charred on the edges. Or roast in your grill/wood burning stove for about 15 minutes directly over the embers until flesh is soft and skin is blistered.
4. Remove from the oven and allow to cool. Once cooled, peel off skin and place eggplant flesh into a blender.
5. Add a pinch of salt, pepper, and two tablespoons of olive oil. Pulse until desired consistency (I like it slightly coarser.)
6. Top with Chili OKAZU and serve with crackers.q