This Easy Miso Eggplant Dip – is an oil-free, gluten-free creamy hybrid between Japanese & Lebanese flavors made into a dip – made from roasted eggplants. This delicious aubergine spread, can make a great antipasti platter for your next party or simply if you fancy a delicious dip.
I like to spread it as a puree, and top with cooked tofu, veggies, etc. Pretty much anything will go well on top.
This recipe has got it all it’s – vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)!
While the eggplant is roasting in the oven, you can do other things, so it does not require you to stay in the kitchen focusing.
I personally love this dip a great alternative to the classic hummus and a low-calorie dip variant, which is prepared with little effort and is ideal as meal prep.
Do let me know how you found this Easy Miso Eggplant Dip if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
Easy Miso Eggplant Dip
- 2 large eggplants
- 1/4 cup/65g of tahini
- 2 Lemon juices or 2 tbsp
- 3 cloves of garlic roasted
- 1/2 teaspoon of salt
- 1 tbsp miso
- Wrap the eggplant in aluminum foil and roast it in the preheated oven at 350°F (175°C) for about 35-45 minutes until it is soft.
- If you poke the eggplant with a knife and it is soft, take it out of the oven and let it cool for about 10 minutes.
- Cut the cooled eggplant lentghways and scoop out the flesh. Discard the outer skin.
- Place all ingredients in a food processor and process the dip until creamy. It takes about 1 minute.
- Taste the it again briefly and season to your taste.