Wednesday, October 10, 2012
Miso Eggplant Dip
1 tablespoon sesame seeds
1 medium eggplant (to produce about 2 cups of cooked flesh)
3 tablespoons white miso
2 tablespoons mirin
2 tablespoons rice wine vinegar
salt and pepper
1 tablespoon olive oil
1/2 teaspoon toasted sesame oil
Place sesame seeds in a dry skillet over medium heat, and cook, shaking the pan regularly, until the seeds are fragrant and have turned a slightly darker shade of brown. Remove from heat and set aside.
Remove stem end and cut the eggplant in half from stem to base. Place halves cut side-down on a microwave-safe plate. Cover with plastic wrap and nuke for 8-10 minutes until deflated and soft. Set aside and allow to cool.
When cool enough to handle, scrape the flesh from the eggplant into the bowl of a food processor. Add the miso, mirin, and rice wine vinegar. Stir in the cayenne and add salt and pepper to taste. Scoop into a serving bowl.
When ready to serve, combine olive and sesame oils and drizzle over the eggplant mixture. Sprinkle on the toasted sesame seeds.
Serve on crackers or French bread.
Posted on Minxeats.com.