Easy Miso Eggplant Dip
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)!
Side Dish, Snack
cup/65g of tahini
or 2 tbsp
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.
In an airtight container, this dip can stay in the fridge for about 3 days.
vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)
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