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Easy Miso Eggplant Dip
E D
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)!
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Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course
Side Dish, Snack
Cuisine
Mediterranean
Servings
3
Calories
200
kcal
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
In an airtight container, this dip can stay in the fridge for about 3 days.
Nutrition
Serving:
1
serving
Fiber:
3.9
g
Calories:
200
kcal
Fat:
11.2
g
Protein:
4.4
g
Carbohydrates:
15.3
g
Keyword
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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