miso baba ganoush, aka smokey miso eggplant dip
Welcome to “Why Miso Makes Everything Taste Better!” Today’s segment is on baba ganoush, the tahini eggplant dip commonly found in many Middle Eastern/West Asian cultures. With just a tablespoon of miso, the baba gets an umami bump of flavor that is yet another reason why, well, miso makes everything taste better.
INGREDIENTS
3 medium-to-large globe eggplants
1 tbsp. white miso paste
1/2 cup tahini
2 tbsp. lemon juice
1 tsp. salt
sesame seeds, scallions & sesame oil, for topping (optional)
DIRECTIONS
Prepare a rimmed baking sheet with tinfoil. Pierce eggplants all over with a knife, place on baking sheet, and broil on high for 1 hour, flipping halfway through, until skin is charred and eggplants are very soft. Let cool for 10 minutes.
Scoop the flesh of each eggplant into the bowl of a food processor and discard skins (or keep for snacking, if you’re into that like me). Add miso, tahini, lemon juice, and salt. Blitz until well combined and smooth.
If you can, refrigerate the dip for at least 1 hour; this really helps bring out the flavors. Serve on a plate with extra tahini, a few drops of sesame oil, sesame seeds, and scallions, if using.
store: in an airtight container for up to 1 week
diet: vegan, dairy-free, gluten-free if using gluten-free miso
eat it with: miso-ginger glazed salmon & pita or labneh flatbreads, in a grain bowl with soy-sauce marinated eggs or on avocado toast (duh)
