Miso Aubergine Dip
This miso aubergine dip is a simple, flavour-packed spread that comes together with very little effort. Roasting the aubergine brings out its natural sweetness and gives the dip a soft, silky texture, while the miso and tahini add depth and a gentle savoury richness.It’s especially handy if you already have the oven on – just roast the aubergine alongside something else and blend it later. The result is a versatile dip that works as a quick snack or at parties as a dip for sharing. Serve it with toast, crudités, crispy breadstick or warm flatbreads.
Ingredients
Method
- Preheat the oven to 180°C.
- Prick the aubergine all over with a fork and place it on a baking tray.
- Roast for 25–30 minutes (or air fry), until the flesh is completely soft. You should be able to easily pierce it with a fork.
- Leave to cool slightly, then scoop out the flesh into a food processor.
- Add the tahini, miso paste, rice vinegar, spring onion, and garlic (if using).
- Blend until smooth.
- Add a splash of soy sauce and blend again. Taste and adjust if needed.
- Transfer to a bowl and finish with sesame seeds and extra spring onion.
- Serve with toast, raw vegetables, or crispy flatbreads.