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

Cook Time 45

Total Time 1

Servings servings

Calories 166kcal

Author Caitlin Shoemaker

Ingredients

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)

Instructions

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.

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