Sort of like baba ganoush but with all the umami flavor from miso eggplant, we turned two of our favorite dishes into one irresistible dip. The flesh of a roasted eggplant gets blitzed with good-for-your-gut miso paste, nutty tahini, and other flavorful ingredients to balance it all out.
1 medium eggplant (about 1 lb.)
¼ teaspoon fine sea salt
Freshly ground black pepper
1 tablespoon olive oil
1 to 2 tablespoons white miso
1 tablespoon tahini (sesame paste)
2 teaspoons mirin
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Toasted sesame seeds, sliced scallions, fresh cilantro leaves, for topping
rice crackers, breadsticks, or crudités, for serving
Sat fat 1g
How to Make It
Preheat oven to 450°F. Prick eggplant all over with a fork, and cut in half lengthwise. Sprinkle cut sides of eggplant with salt and several grinds of black pepper, and drizzle with olive oil. Place eggplant halves, cut side down, on an aluminum foil-lined rimmed baking sheet, and roast in preheated oven on top rack until tender, about 30 minutes. Let stand until cool enough to handle, about 30 minutes.
Scoop flesh from eggplant to equal about 1 cup; discard skin. Process eggplant, miso, tahini, mirin, rice vinegar, and sesame oil in a food processor until smooth, about 15 seconds.
Garnish dip with toasted sesame seeds, sliced scallions, and fresh cilantro leaves. Serve with rice crackers, breadsticks, or crudités.
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