This Miso Aubergine Dip is insanely moreish, surprisingly satisfying and really healthy!
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.
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.
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.
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.
Looking for more great dips? You might like my:
- Domino’s Pizza Garlic Herb Dip
- Italian Hummus
- Sweet Potato Hummus (Without A Blender!)
- Pumpkin Sage White Bean Hummus
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Miso Aubergine Dip:
Miso Aubergine Dip (Vegan + GF)
- 1 tablespoon sesame oil (or sub vegetable/olive oil)
- 1 aubergine (eggplant), very thinly sliced
- 400 g (14oz) tin of white beans, drained and rinsed (cannellini beans, butter beans or haricot beans)
- 1 tablespoon miso (ensure gluten-free if necessary)
- 1 tablespoon sesame seeds
- Salt or tamari/soy sauce, to taste
To serve (optional)
- Chilli oil (or sub chilli flakes)
- Heat up oil in a large frying pan and add aubergine
- Cook until soft enough to easily pierce with a fork (should take around 20 minutes)
- Add cooked aubergine to a food processor or blender (or hand-held blender) with all the other ingredients, and whizz until smooth
- Taste and adjust seasonings as necessary
- Serve in a bowl and drizzle with chilli oil, if desired
- Best served chilled and leftovers will keep in the fridge for a few days
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