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Miso Aubergine Dip (Vegan + GF)
This Miso Aubergine Dip is incredibly moreish, surprisingly satisfying and really healthy!
Course
Appetizer
Cuisine
Japanese
Keyword
eggplant dip, japanese appetizer, miso dip
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
88
kcal
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
Calories:
88
kcal