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This Eggplant Dip is made with roasted eggplant and Asian-inspired flavors for a modern twist on the Mediterranean eggplant dip. Vegan, Gluten-Free.
This Garlic Miso Eggplant Dip is a delicious dip that’s guaranteed to please more than just eggplant lovers! Its creamy, garlicky, smoky flavor is the perfect companion for your favorite dippers like crusty bread and veggies. Serve as a warm or cold appetizer, or make it for meal prep and indulge in this tasty dip all week long.
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An Asian Twist on Baba Ghanoush
One of my favorite things to order at Mediterranean restaurants is baba ghanoush. It’s the perfect appetizer for dipping warm pita bread, crunchy pita chips, falafel, and fresh vegetables like carrot sticks. Instead of trying to recreate the already perfected Middle Eastern dip, I decided to make an inspired-dip with an Asian twist.This Garlic Miso Eggplant Dip is equally rich, creamy, smoky, and easy to make. Slow roasted eggplant, caramelized garlic, mellow miso, and tangy rice vinegar blended together into a delicious, smoky eggplant dip everyone will rave for.
Ingredients for Garlic Miso Eggplant Dip
Believe it or not, this easy roasted eggplant dip requires just 6 basic ingredients and 15 minutes of hands-on time.
- Garlic: A full head of roasted garlic is necessary for subtle smokiness, sweetness, and nutty, earthy undertones.
- Eggplant: Globe eggplants are the best eggplants to use in this creamy dip. They’re mildly sweet and relatively neutral in flavor compared to larger eggplant varieties. Globe eggplants are also the most accessible, but if you can’t find them, Italian eggplants are another good option.
- Oil: In addition to a neutral cooking oil for roasting the eggplant and garlic, I recommend an additional drizzle of toasted sesame oil for additional flavor that highlights the Asian flavors.
- Cumin: This aromatic spice enhances the umami flavor in the miso and balances the eggplant dip as a whole.
- Miso: Mellow misos like white miso or yellow miso add necessary saltiness, umami, and depth of flavor. There is no good substitute for this fermented paste.
- Rice vinegar: Adds a pleasant tanginess that lightens up the rich, creamy dip. If necessary, replace with white wine vinegar.
How to Make Garlic Miso Eggplant Dip
- Prep the eggplant and garlic bulb, then roast for 45-50 minutes, or until the eggplant is slightly browned.
- Scoop the eggplant flesh of one roasted eggplant into the bowl of a food processor along with the remaining ingredients and process until smooth.
- Add the remaining flesh of the eggplant and pulse a few times until the dip is slightly chunky.
- Season to taste, then serve as desired. Enjoy!
Caitlin’s Cooking Tips
- Remove the eggplant skin. You may feel tempted to toss in the entire eggplant, but don’t do it! Removing the skin reduces the bitterness, improves the texture, and keeps the color of the dip light and golden. Trust me, it’s worth the additional prep work.
- Prep this healthy dip in advance. This dip can be served cold and made 1-2 days in advance of your next party or get together. For the ultimate, stress-free hosting, make it as directed, transfer into your desired serving bowl and store in the refrigerator tightly covered with plastic wrap until ready to serve.
This Garlic Miso Eggplant Dip is delicious garnished with chili crisps, an additional drizzle of toasted sesame oil, and chopped Thai basil or cilantro. Serve warm or cold as a healthy snack, creamy dip for a crudité platter, a dinner appetizer, or a flavorful sandwich spread.
I personally love it served slightly warm with fresh bread and veggie sticks, but it would also be delicious spread on a Rainbow Veggie Sandwich.
How to Store Garlic Miso Eggplant Dip
Leftover dip will keep in an airtight container in the refrigerator for up to 5 days. If the dip is still warm after pulsing together, allow it to cool to room temperature before covering and storing.
If you prefer to serve it warm, transfer the dip to a microwave-safe bowl and microwave until warmed through, about 1 minute.
If you don’t have a large cup food processor, you can make this eggplant dip using a blender. Add all of the ingredients from recipe step 4 in and blend until smooth. Then, add the remaining eggplant and pulse it in until just combined. If your blender does not have a pulse option, chop the eggplant by hand and fold it in using a rubber spatula.
Yes, this dip can be frozen for up to 3 months. For best results, freeze in an airtight, freezer safe container such as a glass mason jar or silicone freezer cubes (perfect for freezing single servings!) Then, when ready to eat, thaw in the refrigerator until softened, about 24-48 hours. Stir well to re-incorporate just before serving.
A bitter dip can be caused by a number of things, most commonly using unripe eggplant, overcooking them, or not discarding the skins before blending until smooth. Additionally, smaller eggplants tend to taste less bitter. I recommend using 3 medium-sized globe eggplants instead of a larger eggplant.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Garlic Miso Eggplant Dip
- 1 head of garlic
- 3 medium globe eggplants about 19 ounces (540 grams)
- 2 tablespoons avocado oil divided
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon cumin
- 1 tablespoon mellow miso paste
- 1 tablespoon rice vinegar unseaseoned
- Chili crisp for garnish
- 2 tablespoons thai basil or cilantro for garnish (optional)
- Fresh bread or veggies for serving (optional)
- Oven: Preheat the oven to 375F and lightly spray a baking sheet with oil (or line with parchment paper.
- Prep: Cut the tops off of each eggplant, then cut in half lengthwise. Pierce the outer skin of each eggplant several times with a fork to allow for ventilation while baking. Use 1 tablespoon of oil to lightly brush the cut part of each eggplant, then place cut side down on the baking sheet. Cut the top ½” off of a head of garlic and drizzle a little oil over the top of it. Wrap in tin foil and place on the baking sheet.
- Roast: Roast the eggplant and garlic for 45 to 50 minutes, until the eggplant is slightly browned. Set aside to let cool slightly.
- Process: Use a spoon to scoop out the flesh of 1 of the eggplants into a food processor with an S-blade attached. Add the roasted garlic cloves (they should squeeze out easily), 1 tablespoon of remaining oil, sesame oil, cumin, miso and rice vinegar. Process until smooth, about 30 seconds
- Make it Chunky: Scoop the flesh of the remaining 2 eggplants into the food processor and discard or compost the skin. Pulse the dip a few times, until the eggplant is incorporated but the dip is slightly chunky. Adjust any seasonings to taste, if necessary.
- Serve: Transfer the dip to a plate or serving bowl and swirl the top with a spoon. Drizzle chili crisp and oil over the top of the dip and garnish with fresh herbs and serve.
- Store: Store any leftovers in the refrigerator for up to 5 days. The dip can be served cold, or you can warm it up.