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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium aubergine
  • 2 tsp tahini
  • 1 tsp white miso paste
  • 1 tsp rice vinegar
  • 1 spring onion chopped
  • 1 garlic clove minced (optional)
  • Splash of soy sauce
  • To garnish:
  • Black and white sesame seeds
  • Chopped spring onion

Method
 

  1. Preheat the oven to 180°C.
  2. Prick the aubergine all over with a fork and place it on a baking tray.
  3. 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.
  4. Leave to cool slightly, then scoop out the flesh into a food processor.
  5. Add the tahini, miso paste, rice vinegar, spring onion, and garlic (if using).
  6. Blend until smooth.
  7. Add a splash of soy sauce and blend again. Taste and adjust if needed.
  8. Transfer to a bowl and finish with sesame seeds and extra spring onion.
  9. Serve with toast, raw vegetables, or crispy flatbreads.