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Eggplant Dip with Miso Tahini Sauce
This Eggplant Dip is a fusion of middle eastern staples like eggplant and tahini and Japanese flavours like miso, togarashi and soy. It’s the perfect combination of creamy and savoury, crunchy and tangy and pairs well with fresh veggies, crackers, you name it. The hands on time is minimal, though it does require a little patience because we’re roasting eggplant, but the end result is well worth the wait. It’s a beautiful dish with lots of texture and colour and the miso tahini sauce, and it makes for a great snack when you’re entertaining! It’s light and fresh but packed with flavour.
How to Make Eggplant Dip
The preparation of this vegan eggplant dip is fairly easy!
- Slice your eggplant, roast it in the oven, then set aside in a covered bowl to soften further.
- Once the eggplant is ready, smash or process with garlic and spread on your plate of choice.
- Whip up your miso tahini dressing ingredients and pour over your eggplant. Finish with cucumbers, fresh herbs and lime if desired.
What to Serve with Miso Tahini Eggplant Dip
To enjoy, you can eat this roasted eggplant dip by the spoonful, or scoop with your vehicle of choice. I recommend some crackers, bread, veggie sticks or for a more Japanese touch, rice crackers. It’s also delightful to incorporate into a sandwich or wrap, and you can’t go wrong with pita either! Personally, I love to serve it alongside hummus and other dips to enjoy as part of a snack board.
What is Togarashi?
Togarashi is a Japanese spice mixture with spice and sesame seeds. It adds a subtle kick of heat and is typically sprinkled on top of Japanese dishes like ramen, udon and even curry. Adding it to our miso tahini sauce gives it extra flavour, depth and a nice tingle. You can find togarashi spice prepackaged at the store (a Japanese or Asian grocery store is your best bet) or you can purchase it online. You can substitute it for spice of your choice, but I highly recommend it as it complements miso so nicely and is a staple in Japanese cooking.
Can You Freeze Eggplant Dip?
If you have leftovers that you want to save for later, you can freeze eggplant dip and let thaw when ready to enjoy again. I would recommend removing cucumbers before storing as they do not freeze and thaw well, but you can always top with fresh diced cucumbers. Be sure to store your eggplant dip in an airtight, freezer safe container, and enjoy within 2-3 month’s time. A squeeze of fresh lime juice and extra spice will liven it up in a pinch.
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If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Miso Tahini Eggplant Dip
- 2 large eggplants
- olive oil
- salt and pepper
- 2-3 cloves garlic minced
- 2 mini cucumbers diced
- 1 lime sliced
- black sesame seeds to garnish
- Miso Tahini Sauce
- 2 tbsp tahini
- 1/2 tsp gluten free soy sauce
- 1 tsp white miso paste
- 1 tsp mirin
- 1 tsp rice wine vinegar
- filtered water
- togarashi spice to taste
- shiso leaves or fresh mint to garnish
- Preheat your oven to 400F degrees. Halve your eggplants lengthwise, score and brush with a touch of neutral oil. Sprinkle with salt and pepper and place face up on a nonstick baking mat. Bake for 35 minutes, then place in a bowl and cover for 20 minutes to soften.
- Next, scoop the eggplant insides into a bowl, add minced garlic and smash with a fork. Alternatively, pulse in a food processor to roughly chop and combine. I prefer it not fully blended, but it's up to you to decide texture! Spread your eggplant onto a plate.
- Finally, in a small bowl, whisk together all of your sauce ingredients, adding filtered water by the tablespoon until desired texture is achieved. Pour sauce over eggplant, garnish with diced cucumbers, black sesame seeds and shiso or fresh mint to top if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
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