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

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 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)

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.

Nutrition