This Miso Aubergine Dip is insanely moreish, surprisingly satisfying and really healthy!
I’ve been inspired to make more creative recipes with miso these days, after reading pioneering miso company founder (and miso expert) Bonnie Chung’s wonderful new cookbook Miso Tasty. I actually reviewed this cookbook for an article I recently wrote for The Independent about Best New Cookbooks 2016.
The flavours in this dip were inspired by one of my favourite Japanese dishes called nasu dengaku (grilled aubergine topped with a salty-sweet miso sauce). It’s super yummy but the traditional method for making it involves whisking egg yolks over a bain-marie, which is neither vegan-friendly, nor time-friendly for the busy domestic cook.
Enter this inspired dip, which comes together very quickly and effortlessly. And, served with rice cakes, bread or crackers, it’s substantial enough to make up a whole meal! I love how every element of this dip is very healthy, and it’s vegan and gluten-free to boot.
If you love hummus but want to try something different, you have to make this dip! I love the combination of creamy aubergine, salty-sweet miso, nutty sesame and the fiery kick from the chilli oil. I’ve added butter beans for an extra creamy texture and to bulk it out with extra fibre and protein, but you can leave them out if you wish.
This Miso Aubergine Dip is easy enough to make for a quick, solo lunch and is great in packed lunches or added to Buddha Bowls. It’s also special and interesting to serve to guests as an appetiser if you’re having a dinner party! This dip knows no bounds.
I used this Clearspring Sweet White Miso which you can buy in most supermarkets/health stores. It’s also gluten-free. For the chilli oil, I used a Japanese sesame oil-based chilli oil called La-Yu, which you can buy online at the Japan Centre if you’re based in the UK. Most Asian supermarkets should have something similar. Chilli flakes would also be great as a substitution.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 tablespoon sesame oil (or sub vegetable/olive oil)
- 1 aubergine, thinly sliced vertically
- 400g tin white beans (cannellini beans or butter beans work well)
- 1 tablespoon miso (you can use sweet white miso for an authentic nasu dengaku flavour, or regular white miso for a richer flavour – ensure gluten-free if necessary)
- 1 teaspoon mirin (or sub agave syrup/sugar)
- 1 tablespoon white sesame seeds
- Salt, to taste
- Chilli oil (or sub chilli flakes)
- Black sesame seeds
- Heat up oil in a large frying pan and add aubergine slices
- Cook until soft
- Taste and adjust flavourings as necessary
- To serve, transfer the dip to a bowl, drizzle with chilli oil and scatter over black sesame seeds
- Best served chilled and leftovers will keep in the fridge for a few days