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 this umami dip with sesame crackers.
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
- 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.
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.