Rating: 4 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
  • 17 Ratings

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.

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
10 mins
total:
1 hr 10 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

104 calories; protein 3g; carbohydrates 10g; fiber 4g; fat 7g; saturated fat 1g; sugars 6g; sodium 279mg.
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