How long does japanese miso eggplant dip [vegan] take to prepare?

Most appetizers take 15-30 minutes to prepare, depending on complexity.

Can I make japanese miso eggplant dip [vegan] ahead of time?

Yes, many appetizers can be prepared ahead and served cold or quickly reheated.

How long does japanese miso eggplant dip [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is japanese miso eggplant dip [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Japanese Miso Eggplant Dip
[Vegan]

KS By: Karen Sheer

Author Bio

Inventive, original, and well-tested favorites from a professional kitchen that anyone can make. Karen Sheer... Read More

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Japanese Miso Eggplant Dip [Vegan]

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Need something other than hummus to dip your chips in? This silky-creamy dip has an extravagant texture with citrus zesty goodness. It's low in calories, but you would never know by tasting. Eggplant is roasted and brushed with a miso-orange glaze spiked with shichimi togarashi, a popular Japanese seasoning. Serve... Read More

Ingredients You Need for Japanese Miso Eggplant Dip [Vegan]

1 1/2 pounds Japanese eggplant, about 3 medium or 1 globe eggplant
1 teaspoon neutral oil
1 teaspoon roasted sesame oil, expeller pressed (see notes)
1/4 teaspoon shichimi togarashi seasoning, plus more for topping (see notes)
1 medium tangerine, peeled, cut in half horizontally
3 tablespoons white miso paste
1/4 teaspoon fresh ginger, peeled, finely grated
6 tablespoons tangerine juice, freshly squeezed
1/2 teaspoon orange rind, grated fine
3 tablespoons sake, or mirin
1 1/4 teaspoons sweetener
1/2 teaspoon roasted sesame oil
2 tablespoons scallions, cleaned and chopped

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How to Prepare Japanese Miso Eggplant Dip [Vegan]

Heat the oven to 400°degrees. Line a rimmed baking sheet with parchment paper or a silicone baking sheet.
Cut the eggplant in half horizontally. Cut a deep diamond pattern on the flesh side with a sharp knife. Add the orange, cut side down to the pan.
Combine the two oils and brush on the flesh side of the eggplants. Place cut side down and roast for 20 minutes until nice and golden.
Remove the orange, it will be roasted enough.
Meanwhile, make the glaze. In a small skillet, add the last 7 ingredients (miso through sesame oil). Whisk until simmering. Cook over low heat for 3 minutes.
Carefully turn over and brush with 3 tablespoons of the glaze on the eggplants. Roast until dark golden on top and cooked through, another 20 minutes.
Place the eggplant on a cutting board, and when cool enough to handle, scrape out the flesh and place in a food processor. (will have just over one cup).
Add the remaining glaze, roasted orange, scallions and a pinch of shichimi togarashi (start with a pinch, can be spicy).
Process, pulsing until smooth. Taste for seasonings. No need for salt, the miso has enough salty taste.
Refrigerate the dip in a clean glass container.
Serve dip with sesame crackers.

Notes

With concerns about GMOs and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”. Shichimi togarashi and miso paste can be found at most Asian supermarkets.