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This eggplant dip features roasted eggplant and Asian-inspired flavors for a modern twist on Mediterranean eggplant dip. Vegan, gluten-free.
This Garlic-Miso Eggplant Dip is a delicious dip that is sure to please more than just eggplant lovers! Its creamy, garlicky and smoky flavor is the perfect companion to your favorite dips like crusty bread and vegetables. Serve it as a hot or cold appetizer, or prepare it for meal prep and enjoy this delicious dip all week long.
- An Asian twist on Baba Ghanoush
- Ingredients for Garlic-Miso Eggplant Dip
- How to Make Miso Garlic Eggplant Dip
- Presentation suggestions
- How to Store Miso Garlic Eggplant Dip
- Recipe FAQs
- Miso Garlic Eggplant Dip Recipe
An Asian twist on Baba Ghanoush
One of my favorite things to order at Mediterranean restaurants is baba ghanoush. It’s the perfect appetizer for dipping warm pita bread, crunchy pita chips, falafel, and fresh veggies like carrot sticks. Instead of trying to recreate the already perfected Middle Eastern dip, I decided to make an inspired dip with an Asian twist. This Miso Garlic Eggplant Dip is equally rich, creamy, smoky, and easy to make. Slow roasted eggplant, caramelized garlic, mellow miso and tangy rice vinegar blended into a delicious smoky eggplant dip everyone will love it.
Ingredients for Garlic-Miso Eggplant Dip
Believe it or not, this easy roasted eggplant dip requires just 6 basic ingredients And 15 minutes of practical time.
- Garlic: A full head of roasted garlic is needed for a subtle smoky, sweet flavor and nutty, earthy undertones.
- Eggplant: Globe eggplants are the best eggplant to use in this creamy dip. They are slightly sweet and have a relatively neutral flavor compared to larger eggplant varieties. Globe eggplants are also the most accessible, but if you can’t find them, Italian eggplants are another good option.
- Oil: In addition to a neutral cooking oil for roasting the eggplant and garlic, I recommend an extra drizzle of toasted sesame oil for added flavor that highlights Asian flavors.
- Cumin: This aromatic spice enhances the umami flavor of the miso and balances the overall eggplant dip.
- Miso: Chewy misos like white miso or yellow miso add the necessary saltiness, umami and depth of flavor. There is no good substitute for this fermented dough.
- Rice vinegar: Adds a pleasant acidity that lightens the rich, creamy dip. If necessary, replace it with white wine vinegar.
How to Make Miso Garlic Eggplant Dip
- Preparation the bulb of eggplant and garlic, then roast for 45 to 50 minutes, or until eggplant is lightly browned.
- Scoop flesh of a roasted eggplant into the bowl of a food processor with the remaining ingredients and process until smooth.
- Add the rest of the eggplant flesh and impulse several times until the dip is slightly thick.
- Season to taste, then serve as desired. Appreciate!
Caitlin’s Cooking Tips
- Remove the skin from the eggplant. You might be tempted to add the whole eggplant, but don’t! Removing the skin reduces bitterness, improves texture, and keeps the color of the dip light and golden. Trust me, it’s worth the extra prep work.
- Make This Healthy Dip Ahead. This dip can be served cold and prepared 1-2 days before your next party or get-together. For the ultimate stress-free hosting, prepare as directed, transfer to the serving bowl of your choice, and store in the refrigerator tightly covered with plastic wrap until ready to serve.
This Miso Garlic Eggplant Dip is delicious topped with chili chips, an extra drizzle of toasted sesame oil, and chopped Thai basil or cilantro. Serve hot or cold as a healthy snack, as a creamy dip for a veggie platter, as an appetizer for dinner, or as a tasty spread for a sandwich.
Personally, I like it served slightly warm with fresh bread and veggie sticks, but it would also be delicious spread on a Rainbow Veggie Sandwich.
If you’re looking for more homemade snacks and appetizers, you’ll also love this classic hummus, this cheesy vegan crab dip, and this Almond and Pur-Erh “cheesy” spread!
How to Store Miso Garlic Eggplant Dip
Leftover dip can be stored in an airtight container in the refrigerator for up to 5 days. If the dip is still warm after mixing, let it cool to room temperature before covering and storing.
If you prefer to serve it hot, transfer the dip to a microwave-safe bowl and microwave until heated through, about 1 minute.
If you don’t have a large cup food processor, you can make this eggplant dip using a blender. Add all ingredients from step 4 of the recipe and mix until smooth. Next, add the remaining eggplant and mix until just combined. If your blender does not have a pulse option, chop the eggplant by hand and fold it using a rubber spatula.
Yes, this dip can be frozen for up to 3 months. For best results, freeze them in an airtight freezer-safe container, like a glass mason jar or silicone freezer cubes (perfect for freezing individual servings!). Then, when ready to eat, thaw them in the refrigerator until softened, about 24 to 48 hours. Mix well to reincorporate just before serving.
A bitter dip can be caused by a number of things, most commonly using unripe eggplant, overcooking it, or not discarding the skins before blending until smooth. Additionally, smaller eggplants tend to taste less bitter. I recommend using 3 medium sized globe eggplants instead of 1 larger eggplant.
In the United States, eggplant season aligns with the rest of your favorite summer produce and is peak season between June and October. If you’re looking for more eggplant recipes, you’ll love this Vegan Eggplant Lasagna and this Vegan Eggplant Reuben Sandwich.
Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊
- 1 boss of garlic
- 3 medium globe eggplants approximately 19 ounces (540 grams)
- 2 soup spoons neutral oil split
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon cumin
- 1 teaspoon soft miso
- 1 teaspoon unseasoned rice vinegar
- Crispy Chili For garnish
- 2 soup spoons Thai basil or coriander for garnish (optional)
- Fresh bread or vegetables to serve (optional)
Oven: Preheat the oven to 375F and lightly spray a baking sheet with oil (or line with parchment paper.
Preparation: Cut the top off each eggplant, then cut it in half lengthwise. Pierce the outer skin of each eggplant several times with a fork to allow ventilation during cooking. Use 1 tablespoon oil to lightly brush the cut side of each eggplant, then place cut side down on the baking sheet. Cut the top ½” off a head of garlic and drizzle a little oil over it. Wrap in foil and place on the baking sheet.
Roast: Roast the eggplant and garlic for 45 to 50 minutes, until the eggplant is lightly browned. Set aside to cool slightly.
Process: Use a spoon to scoop out the flesh from one of the eggplants into a food processor fitted with an S-blade. Add the roasted garlic cloves (they should come out easily), 1 tablespoon of the remaining oil , sesame oil, cumin, miso and rice vinegar. Blend until smooth, about 30 seconds
Make it big: Place the flesh of the remaining 2 eggplants in the food processor and discard or compost the skin. Mix the dip several times, until the eggplant is incorporated but the dip is slightly chunky. Adjust seasonings to taste, if necessary.
Serve: Transfer the dip to a serving plate or bowl and swirl the top with a spoon. Drizzle chili crisp and oil on top of the dip, garnish with fresh herbs and serve.
Store: Store leftovers in the refrigerator for up to 5 days. The dip can be served cold or reheated.
Calories: 166kilocaloriesCarbohydrates: 22gProtein: 4gFat: 9gSaturated fat: 1gPolyunsaturated fats: 5gMonounsaturated fat: 2gTrans fat: 0.04gSodium: 166mgPotassium: 806mgFiber: 11gSugar: 12gVitamin A: 139UIVitamin C: 8mgCalcium: 39mgIron: 1mg