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    Recipes » Recipes

    Miso Aubergine Dip (Vegan + GF)

    Last updated - July 15, 2021; Published - October 18, 2016 By Rhian Williams 2 Comments

    Jump to Recipe Print Recipe

    This Miso Aubergine Dip is incredibly 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.

    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:

    • 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:

    food processor

    blender

    hand-held stick blender

    Miso Aubergine Dip (Vegan + GF)

    Miso Aubergine Dip (Vegan + GF)

    This Miso Aubergine Dip is incredibly moreish, surprisingly satisfying and really healthy!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Japanese
    Keyword: eggplant dip, japanese appetizer, miso dip
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 88kcal
    Author: Rhian Williams

    Ingredients

    • 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)

    Instructions

    • 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
    Nutrition Facts
    Miso Aubergine Dip (Vegan + GF)
    Amount Per Serving
    Calories 88
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

     

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      Recipe Rating




    1. Sam

      April 30, 2018 at 3:25 pm

      5 stars
      Made this as an appetiser when I had some friends round at the weekend - love the combination of miso and aubergine!

      Reply
      • Rhian Williams

        April 30, 2018 at 3:30 pm

        Thank you!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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