If you are looking for a delicious and healthy finger food or snack recipe, this roasted eggplants with miso dip is a great recipe for you. A simple twist from classic Baba Ganoush. An amazing taste of roasted eggplants and fresh lemon juice. The miso paste joints all the flavors together perfectly. Enjoy this eggplants dip with veggie sticks, tortilla chips or pita chips. Great snack solution for any parties or a game.


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Roasted Eggplant & Miso Dip
Prep Time 35 minutes
Servings
people
Ingredients
Prep Time 35 minutes
Servings
people
Ingredients
Instructions
Roast the eggplants
  1. Place a skewer in the eggplants, roast on the stove for 5 minutes until the skin darkens.
  2. Transfer eggplants on a baking sheet, bake at 200C/400F for 20 minutes. (For faster results, place them in a microwave for about 7 minutes.)
  3. Remove eggplants from oven, cut the egg plants into half. Let them cool completely.
  4. Use a spoon to scrape off the eggplant flesh from skin. Place the in a separate bowl.
Make the dip
  1. In a food processor, add eggplants, lemon juice, miso paste, sesame past, garlic, cumin powder, parsley, salt and pepper. Blend everything well.
  2. Transfer the mixture onto a plate. Cover with a plastic wrap, and make sure the wrap touches the mixture to prevent a dry layer forms. Let it cool in the fridge for at least 2 hours.
  3. Give the eggplant dip a last seasoning with some olive oil and red pepper powder (optional). Enjoy with veggie stick, tortilla chips or pita chips.
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