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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
Method Oven
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 166kcal
Author Caitlin Shoemaker



  • 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