Miso Eggplant Dip

Miso Eggplant Dip makes miso happy – the # of times I’ve eaten a bowl of miso eggplant dip in one sitting 🥲 this is also a great one to make when having friends over, though I would double it up so that you have some to share after snacking on it yourself heh. I’ve tried this with roasted garlic, minced garlic, and grated garlic. Overall, minced is my preference!! But I am a garlic lover; if you want something a little more subtle for friends, I would recommend grating it instead.

I used:

  • 1 italian eggplant
  • 2 tsp white miso
  • 1-2 cloves minced garlic
  • 1 tsp olive oil
  • squeeze of lemon juice
  • togarashi
  • salt
  • dippers: crackers, pita chips, cucumbers, carrots, radishes

To make:

  • Cut eggplant in half lengthwise and score with a criss-cross pattern. Drizzle with @colavitausa olive oil and salt. Bake at 425F, flesh side down for 45-50 minutes
  • Scoop out eggplant flesh and mash with a fork until well blended
  • Mix with miso, olive oil, garlic, lemon juice, togarashi, salt. Adjust to taste.