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Garlic Miso Eggplant Dip

This Eggplant Dip is made with roasted eggplant and Asian-inspired flavors for a modern twist on the Mediterranean eggplant dip. Vegan, Gluten-Free.
Course Appetizer, Side
Cuisine Chinese, Japanese, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword asian inspired vegan recipes, baba ganoush, garlic miso eggplant dip, vegan appetizer recipes, vegan dip recipes, vegan eggplant dip
Method Oven
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 166kcal
Author Caitlin Shoemaker


  • 1 head of garlic
  • 3 medium globe eggplants about 19 ounces (540 grams)
  • 2 tablespoons neutral oil divided
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon cumin
  • 1 tablespoon mellow miso
  • 1 tablespoon unseasoned rice vinegar
  • 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.


Calories: 166kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 166mg | Potassium: 806mg | Fiber: 11g | Sugar: 12g | Vitamin A: 139IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg