Miso Aubergine Dip (Vegan + GF)

Miso Aubergine Dip (Vegan + GF)

This Miso Aubergine Dip is insanely moreish, surprisingly satisfying and really healthy!

Miso Aubergine Dip (Vegan + GF)

The flavour of this dip was 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.

Miso Aubergine Dip (Vegan + GF)

Enter this inspired dip, which comes together much more easily. If you love hummus but want to try something a little 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 added white 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. I love how every element of this dip is very healthy, and it’s vegan and gluten-free to boot. 

Miso Aubergine Dip (Vegan + GF)

This Miso Aubergine Dip is delicious served with vegetable crudités, rice cakes, bread, or crackers, and equally well as an appetiser for a crowd as it does for a light lunch for one. It’s also perfect for packed lunches or added to Buddha Bowls. This dip knows no bounds. 

I like to serve it scattered with black sesame seeds and drizzled with chilli oil. For the chilli oil, I used a Japanese sesame oil-based chilli oil called La-Yu, which you should be able to find in most Asian supermarkets. Chilli flakes would also be a great substitute. 

Miso Aubergine Dip (Vegan + GF)

Looking for more great dips? You might like my:

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Miso Aubergine Dip (Vegan + GF)
Print
Miso Aubergine Dip (Vegan + GF)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Miso Aubergine Dip is insanely moreish, surprisingly satisfying and really healthy!

Course: Appetizer
Servings: 4
Ingredients
  • 1 tablespoon sesame oil (or sub vegetable/olive oil)
  • 1 aubergine, very thinly sliced
  • 400 g (14oz) tin white beans, drained and rinsed (cannellini beans, butter beans or haricot beans)
  • 1 tablespoon miso (ensure gluten-free if necessary)
  • 1 tablespoon white sesame seeds
  • Salt or soy sauce/tamari, to taste
To serve (optional)
  • Chilli oil (or sub chilli flakes)
  • Black sesame seeds
Instructions
  1. Heat up oil in a large frying pan and add aubergine 

  2. Cook until soft enough to easily pierce with a fork (should take around 20 minutes)

  3. Add cooked aubergine to a food processor with all the other ingredients and whizz until smooth
  4. Taste and adjust seasonings as necessary

  5. To serve, transfer the dip to a bowl, drizzle with chilli oil and scatter over black sesame seeds
  6. Best served chilled and leftovers will keep in the fridge for a few days

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