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Garlic Miso Eggplant Dip

A savory, roasted eggplant dip flavored with miso, roasted garlic, sesame oil, and a touch of rice vinegar.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1 head garlic
  • 3 medium globe eggplants about 19 ounces (540 grams) total
  • 2 tablespoons avocado oil divided
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon cumin
  • 1 tablespoon mellow miso paste
  • 1 tablespoon rice vinegar unseasoned
  • chili crisp for garnish
  • 2 tablespoons Thai basil or cilantro for garnish (optional)
  • fresh bread or veggies for serving (optional)

Instructions

  • Preheat the oven to 375°F (190°C). Lightly oil a baking sheet or line it with parchment paper.
  • Prepare the eggplants: trim the tops, then halve each eggplant lengthwise and pierce the skin several times with a fork.
  • Brush the cut sides of the eggplant halves with about 1 tablespoon of avocado oil and place them cut-side down on the prepared baking sheet.
  • Prepare the garlic: cut the top 1/2 inch off the garlic head, drizzle a little oil over the exposed cloves, wrap it in foil, and place it on the baking sheet with the eggplant.
  • Roast the eggplant and garlic for 45 to 50 minutes, until the eggplant flesh is soft and slightly browned; remove from the oven and let cool slightly.
  • Scoop the flesh from one roasted eggplant into a food processor. Squeeze the roasted garlic cloves from the head and add them to the processor along with 1 tablespoon remaining avocado oil, toasted sesame oil, cumin, miso paste, and rice vinegar.
  • Process until smooth, about 30 seconds.
  • Scoop the flesh from the remaining two eggplants into the processor, discarding the skins. Pulse a few times to incorporate while keeping the mixture slightly chunky.
  • Taste and adjust seasoning if necessary. Transfer the dip to a serving bowl, drizzle with chili crisp and a little sesame or avocado oil, and garnish with Thai basil or cilantro.
  • Serve with fresh bread or cut vegetables.

Equipment

  • Baking Sheet
  • foil
  • pastry brush or brush
  • food processor with S-blade
  • Spoon
  • Knife

Notes

  • Roast until the eggplant is very soft for the best texture.
  • Squeeze the garlic cloves from the head once roasted to easily remove them.
  • Pulse the processor to keep some chunkiness if desired.
  • Use unseasoned rice vinegar to control saltiness.