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Miso-Glazed Eggplant Dip

I have been making hummus and varieties of dips for years and this is definitely one of the best ever! It’s such an amazing flavors combination. It’s savory, yet has a very subtle layer of sweetness and its texture is incredibly smooth. You have to try it!

🍽 Serves 3-4

🕘 45-50 minutes


  • 1 medium-sized eggplant

  • Big pinch of salt


  • 1 Tbsp sesame oil

  • 2 Tbsp mirin (sub for rice wine vinegar)

  • 2 Tbsp white miso paste

  • 1 Tbsp raw sugar

  • 1 tsp of grated ginger


  • 2 garlic cloves

  • ½ cup of cashews

  • ½ cup of chickpeas

  • 3 Tbsp olive oil

  • ½ peeled lemon

  • 1 Tbsp of water (add more water if needed)

  • ½ tsp salt or more to taste

  • White and black sesame seeds to garnish


  1. Preheat the oven to 200’C. Prepare the ingredients: slice the eggplant into 1-1 ½ cm thick slices and score a diamond pattern in the flesh of the eggplant – see the video. Place eggplant slices onto a baking tray, sprinkle with salt and set aside.

  2. In a medium bowl, combine sesame oil, mirin, raw sugar, miso paste, and ginger.

  3. Using a paper towel pat the eggplant to dry and using a brush, spread ¾ of the marinade over the eggplant slices. Keep ¼ of the marinade for garnish.

  4. Place eggplant slices in the oven and bake for 30 minutes.

  5. Remove from the oven and let cool for 10 minutes. Set aside 3 smallest slices of eggplant for garnish – chop them into bite-size pieces – approx. 1cm

  6. In a food processor, place: chickpeas, cashews, garlic cloves, olive oil, lemon, water and eggplant.

  7. Blitz until smooth, taste and add salt and pepper to taste.

  8. Place the eggplant dip in a bowl/onto a plate and garnish with chopped pieces of eggplant, the remaining marinate and sesame seeds.

  9. Assemble the platter, I paired this eggplant dip with: carrots, cucumbers, edamame beans, brazil nuts, crackers @nairnsoatcakesnz and apricots.

  10. Enjoy!


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