I have been making hummus and varieties of dips for years and this is definitely one of the best ever! It’s such an amazing flavors combination. It’s savory, yet has a very subtle layer of sweetness and its texture is incredibly smooth. You have to try it!
🍽 Serves 3-4
🕘 45-50 minutes
Ingredients
1 medium-sized eggplant
Big pinch of salt
Marinade:
1 Tbsp sesame oil
2 Tbsp mirin (sub for rice wine vinegar)
2 Tbsp white miso paste
1 Tbsp raw sugar
1 tsp of grated ginger
Dip:
2 garlic cloves
½ cup of cashews
½ cup of chickpeas
3 Tbsp olive oil
½ peeled lemon
1 Tbsp of water (add more water if needed)
½ tsp salt or more to taste
White and black sesame seeds to garnish
Instructions
Preheat the oven to 200’C. Prepare the ingredients: slice the eggplant into 1-1 ½ cm thick slices and score a diamond pattern in the flesh of the eggplant – see the video. Place eggplant slices onto a baking tray, sprinkle with salt and set aside.
In a medium bowl, combine sesame oil, mirin, raw sugar, miso paste, and ginger.
Using a paper towel pat the eggplant to dry and using a brush, spread ¾ of the marinade over the eggplant slices. Keep ¼ of the marinade for garnish.
Place eggplant slices in the oven and bake for 30 minutes.
Remove from the oven and let cool for 10 minutes. Set aside 3 smallest slices of eggplant for garnish – chop them into bite-size pieces – approx. 1cm
In a food processor, place: chickpeas, cashews, garlic cloves, olive oil, lemon, water and eggplant.
Blitz until smooth, taste and add salt and pepper to taste.
Place the eggplant dip in a bowl/onto a plate and garnish with chopped pieces of eggplant, the remaining marinate and sesame seeds.
Assemble the platter, I paired this eggplant dip with: carrots, cucumbers, edamame beans, brazil nuts, crackers @nairnsoatcakesnz and apricots.
Enjoy!
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