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Easy Miso Eggplant Dip

Easy Miso Eggplant Dip

Elena
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)!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish, Snack
Cuisine Mediterranean
Servings 3
Calories 200 kcal

Ingredients
  

  • 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: 1servingCalories: 200kcalCarbohydrates: 15.3gProtein: 4.4gFat: 11.2gFiber: 3.9g
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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