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Roasted Eggplant Dip With Miso
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 large eggplant
3 tablespoons mellow white miso
3 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons honey
1 clove garlic, minced
1 1/2 teaspoon finely grated fresh ginger, peeled
1/4 cup jarred roasted red peppers, well drained and chopped
1/4 cup finely chopped sweet onion, white
2 tablespoons chopped fresh parsley, flat-leaf
directions
Preheat oven to 425 degrees F. Poke the eggplant several times with a skewer and place in a baking pan. Bake for 35 to 45 minutes, or until the eggplant has collapsed and is very tender.
Let it stand until cool enough to handle, then peel off the skin and transfer to a medium bowl and mash with a potato masher until nearly smooth.
In a small bowl, with a fork, stir together the miso, lemon juice, oil, honey, garlic, and ginger. Add the miso mixture, peppers, onion, and parsley to the eggplant and stir.
If possible, cover and refrigerate for 30 minutes to blend the flavors before serving.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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