Roasted Eggplant & Miso Dip

Ingredients

• 2 large eggplants About 1100g
• 2 lemon lemon juice
• 2 tbsp white miso paste
• 1 tbsp sesame paste tahini
• 2 cloves garlic
• 1/4 tsp cumin powder
• 2 tbsp parsley
• salt & pepper
• olive oil
• red pepper powder optional

Instructions

Roast the eggplants

1. Place a skewer in the eggplants, roast on the stove for 5 minutes until the skin darkens.

2. Transfer eggplants on a baking sheet, bake at 200C/400F for 20 minutes. (For faster results, place them in a microwave for about 7 minutes.)

3. Remove eggplants from oven, cut the egg plants into half. Let them cool completely.

4. Use a spoon to scrape off the eggplant flesh from skin. Place the in a separate bowl.

Make the dip

5. In a food processor, add eggplants, lemon juice, miso paste, sesame past, garlic, cumin powder, parsley, salt and pepper. Blend everything well.

6. Transfer the mixture onto a plate. Cover with a plastic wrap, and make sure the wrap touches the mixture to prevent a dry layer forms. Let it cool in the fridge for at least 2 hours.

7. Give the eggplant dip a last seasoning with some olive oil and red pepper powder (optional). Enjoy with veggie stick, tortilla chips or pita chips.