Mediterranean Miso‑Eggplant Dip

Ingredients

• 1 medium Eggplant
• 1 tablespoon White miso paste
• 2 tablespoons Olive oil
• 50 grams Feta cheese
• 1 teaspoon Lemon juice
• 1 clove Garlic
• 1 tablespoon Fresh parsley(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Slice the eggplant in half lengthwise and place cut sides up on a baking sheet; drizzle with 1 tablespoon olive oil and season lightly with salt.

2. 2

   Roast the eggplant for about 15 minutes, until the flesh is very soft and the skin is lightly charred.

3. 3

   While the eggplant roasts, combine miso paste, remaining olive oil, lemon juice, and minced garlic in a food processor.

4. 4

   When the eggplant is done, scoop the softened flesh into the processor and blend until smooth, then stir in crumbled feta and optional parsley.

5. 5

   Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving bowl and serve warm or at room temperature.