Vegan Miso Eggplant Dip
Photo by Andrew Bui, food styling by Nick Torres, prop styling by Casha Doemland
Miso Eggplant Dip
Recipe from my cookbook, Big Dip Energy: 88 Parties in a Bowl for Snacking, Dinner, Dessert, and Beyond
Prep Time: Goldilocks Dip (45 minutes or less)
Serves: A Lil’ Get-Together (4 to 6 people)
I could give up cheesy dips if every vegan one tasted this good. I’m lactose intolerant-ish, meaning I can usually eat cheese but sometimes dairy betrays me. (I take the gamble and carry Lactaid with me at all times.) I didn’t work with vegan “cheese” in this book because silken tofu is the greatest plant-based base—and I know, I tried every firmness of tofu to test this theory. It takes on any flavors you want it to…like a sponge, but an exceptional sponge, like a Scrub Daddy. In this case, those flavors are miso-roasted eggplant and roasted garlic combining into a super dip that just happens to be vegan.
INGREDIENTS
6 garlic cloves
3 tablespoons olive oil
1 teaspoon plus a pinch kosher salt
3 medium Japanese eggplants (about 1 pound)
1 bunch scallions, white and light green parts cut into large chunks and dark green parts sliced thinly on the bias
¼ cup white miso
1 tablespoon hot water
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon toasted sesame oil, plus more for finishing
1 tablespoon sugar
½ teaspoon ground white pepper
8 ounces silken tofu
DIRECTIONS
Preheat the oven to 400°F. Line a sheet pan with aluminum foil (for easy cleanup) and set aside.
Lay the garlic cloves on a separate piece of foil, drizzle with tablespoon of the olive oil, and add the pinch of salt. Wrap it up like a little bundle and set aside.
Cut off the tops of the eggplants and halve them lengthwise. Using a paring knife, carefully slice through the flesh of the eggplant (not cutting all the way through) in a crosshatch pattern, making little diamonds for the glaze to nestle into later.
Transfer the eggplant halves to the prepared sheet pan, skin side down. Drizzle 2 tablespoons of the olive oil and the remaining 1 teaspoon salt over the crosshatched sides of the eggplants. Flip them over so they cook flesh-side down, drizzle with the remaining 1 tablespoon olive oil, and arrange the garlic packet and white and pale green parts of scallions on the tray. Roast for 25 minutes, until the eggplant is tender and offers no resistance when gently prodded with a knife.
Meanwhile, to make the glaze, in a small bowl, whisk the miso and hot water until smooth. Add the soy sauce, mirin, sesame oil, sugar, and white pepper and whisk to combine.
Flip the eggplants, pour the glaze over the eggplants and scallions, then return to the oven for another 10 to 15 minutes, until the vegetables are nicely caramelized (set the pan under the broiler for 1 to 3 minutes if the veggies need a little help; you want them bronzed and bubbly).
Open the garlic packet carefully; the cloves should be soft and lightly golden. Let cool slightly. Scoop out the eggplant from the skin. In a food processor, combine the tofu, roasted garlic, scallions, and eggplant and puree until smooth.
Scoop the whole shebang into a medium serving bowl— preferably a wide, shallow one. Make optional swooshes in the surface for flair (see dipcorating tips on page 19 of Big Dip Energy), drizzle with more sesame oil, and top with thinly sliced scallion greens.
DIPPER MATRIX
HOMEMADE (RECIPES IN BIG DIP ENERGY)
Tantalizing Tempura, page 212
Crispanthemum Onion Petals, page 210
Rainbow Dumpling Chips, page 203
Wonton Lil’ Scoopz, page 200
Roulette Charred Peppers, page 216
Veggie Ribbons, page 214
Universally Dippable Marinated Meat Skewers, page 226
STORE-BOUGHT IS FRAN FINE
Tempura seaweed chips
Pita or bagel chips
Funyuns
Crudités, such as carrots, cucumbers, broccoli, cauliflower, or sweet peppers
FAQ
CAN IT BE MADE IN ADVANCE? Yes, a few days is totally okay. You can also roast the eggplant in advance and blend the dip when you’re ready to serve it.
HOW LONG WILL IT KEEP? Up to a week in the fridge in an airtight container.
MODIPFICATIONS White miso is mild and slightly sweet. For more salty umami oomph, try red miso.
Chippy’s Tippy!
No silken tofu? Any kind of tofu will work; firmer tofu will just take longer to get smooth and will have a heartier texture and thicker dipscosity.
