Dishing Up the Dirt

Roasted Garlic, Eggplant & Miso Dip

I love eggplant. It’s one of those veggies that acts like a sponge and can be whatever you want it to be. It takes on flavors beautifully. I make a lot of eggplant dips in the summertime just to have on hand for snacking and this is a really lovely one. For this recipe I roast a whole head of garlic with the eggplant and blend it up with a little miso and vinegar and it becomes the silkiest, smoothest, most decadent dip. It’s great for spreading onto a slice of toasted bread, pita, or naan for a sandwich or wrap or simply served with crackers and raw veggies for dipping. The eggplants are coming in hot at the farm right now and you can expect a lot of new eggplant recipes coming to the blog soon. Even my little babe Pepper loves the eggplants and this dip was definitely gobbled up by her as well. She did of course do a little raw eggplant taste test in the field first because that’s just how she rolls!

I hope you all enjoy it as much as we do. Happy eggplant season everyone!


Roasted Garlic & Eggplant Miso Dip

Prep Time: 15 minutes    Cook Time: 50 minutes    Serves: 6-8

  • 1 head of garlic, cloves broken up but kept in their skins
  • 2-3 medium sized eggplants, cut into 1- inch chunks (about 5 cups diced)
  • cooking fat for roasting  (I used melted ghee here but use whatever you like roasting your veggies in)
  • 3 Tablespoons white miso
  • 2 Tablespoons rice vinegar
  • pinch of crushed red pepper flakes
  • 1/4 cup finely chopped parsley
  • 3-4 Tablespoons extra virgin olive oil


  1. Preheat the oven to 425F. Toss the eggplant and garlic cloves with melted ghee or your favorite cooking fat. Place them on a sheet pan or two and roast in the oven until deeply golden brown and completely soft, about 35-40 minutes.
  2. When cool enough to handle, squeeze the garlic flesh from the skins into the bowl of a food processor. Add the roasted eggplant along with the miso, rice vinegar , pepper flakes and parsley. Process until smooth. With the motor running, drizzle in the olive oil until you reach your desired consistency. Taste for seasonings and adjust as needed.


*Use this recipe as a guide and adjust measurements and ingredients as necessary. Taste test as you go and adjust to your preference. Store dip in an airtight jar in the fridge for 14 days.

Leave a Reply

5 thoughts on “Roasted Garlic, Eggplant & Miso Dip

  1. Sharon Suits says:

    It looks like you leave the skin of the eggplant on when you bake and then blend. Is that correct?

    1. Andrea says:

      That’s correct. No need to peel.

  2. kathy martin says:

    I don’t see that you’ve written what to do with the eggplant after roasting although obviously you add it to the food processor as well. Sounds delish!

  3. Susan says:

    Those toasts look so good! Can you point me to a recipe or product name?

  4. Cory Raiton says:

    I made this last night and it looked nothing like the picture! It was very dark brown and muddy looking. It was also quite bitter. I think perhaps I should have peeled the eggplant but the recipe doesn’t mention this. To save it, I tossed in some roasted tomatoes and that balanced it better but I am bummed out. This is the ONLY DUTD recipe I’ve tried that hasn’t worked out…I love all of them otherwise (so far)!!

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