Smoky Miso Eggplant Dip

Name: Smoky Miso Eggplant Dip
Prep time: 20 min
Cook time: 60 min
Total time: 20 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 2 piece large eggplants; 1 tbsp white miso; 0.25 cup tahini; 1 tbsp Lime/lemon juice; salt

20 mins prepServes 8

A spruced-up babaganoush, this smoky miso eggplant dip is a Middle Eastern-inspired spread perfect for serving with bread or toast.

8 servings

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Instructions

Place eggplants on a baking sheet with foil; pierce the skin all over with a fork. Place eggplants in oven set to high broil; broil for 1 hour & flip halfway. Let eggplants cool; scoop out the flesh into a food processor, adding in the soft parts of the skin for extra smoky flavor. Add in remaining ingredients (miso, tahini, lime/lemon juice) & pulse until smooth; add salt to taste. Store in an airtight container for up to 1 week!

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Smoky Miso Eggplant Dip

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