Eggplant (aubergine) Dip with Miso, Agave, Soy, Ginger & Garlic

Description

A bold, smoky, umami-rich dip that transforms humble eggplants into a show-stopping centerpiece. The secret lies in the miso – agave glaze that deepens during reduction and the crunch of the onions and bell pepper.

This dip is silky, complex, and deeply satisfying. Topped with caramelized onions and fresh spring onions, it’s as nourishing as it is striking. Pairs really well with aged cheeses such as Gouda or Parmesan.

Making Eggplant (aubergine) Dip with Miso, Agave, Soy, Ginger & Garlic

This roasted aubergine dip with miso, agave, soy, ginger, and garlic is the umami bomb every party is waiting for.

Serves:

4-6 people

Time to Prepare:

10 min

Time to cook or cure:

50 min

Skill

Flavour pairing

Serves:

4-6 people

Time to Prepare:

10 min

Time to cook or cure:

50 min

Skills:

Flavour pairing

Ingredients & Tools

Ingredients

2 cups roasted eggplants flesh
1 tbsp dark miso paste
2 shots of soy sauce
1 shot of rice vinegar
2 tbsp agave syrup
6 cloves garlic, finely grated
1 whole onion, coarsely chopped
1 tbsp fresh ginger, coarsely chopped
enough water to cover
2 tbsp unrefined cane sugar
Sea salt and freshly ground black pepper, to taste
2 spring onions (scallions), finely sliced (or green peppers)
2 onions, thinly sliced and caramelized to decorate
The rest of the miso syrup after boiling, reduced into a drizzle to decorate
3 tbsp of fried onions

Tools

Baking tray
small saucepan
Mixing bowl/ tall glass
Wand blender
Spoon
Serving bowl

Useful guidelines

Caramelization is everything: For the syrup, after removing the solid ingredients, make sure to reduce it to a molasses-like consistency in order to get optimal flavour. Be carful not to burn.

Use both garlic and ginger fresh: Pre-minced versions lose their bite and aroma quickly.

Roast on open flame for more depth: By roasting the eggplants whole on an open flame, you will get a smokier flesh to use for your dip. Remove all charred skin before blending.

Add crunch wisely: Cashews and scallions lift the richness of the dip and add texture contrast.

Taste before salting: Miso and soy already bring plenty of salt — adjust only at the end

Directions

Simply follow these steps in order to make Aubergine (eggplant) Dip with Miso, Agave & Ginger:

Directions

1. Preheat and prepare

Preheat the oven to 220°C / 425°F. Poke the eggplants and place them in a baking tray, roast for 40 minutes to

2. Make the miso glaze

In a small saucepan, combine 1heaped tbsp of dark miso paste, 2 shots of soy sauce, 1 shot of rice vinegar, 2 tablespoons of agave syrup, 1 roughly chopped up onion, a handful of garlic cloves, and about 2 tbsp of ginger root. Add enough water to cover and then place it on a medium heat and add two more spoons of unrefined cane sugar.. Cook for a minimum of 25 minutes.

3. Roast and Blend

Remove the eggplants from the oven and scoop out the cooked flesh. Into a tall glass, add the cooked flesh, and then place the solids from the syrup on top. Blend with the wand mixer until smooth and season with a few spoons of the syrup and salt to taste. Then place the syrup back on the flame and reduce until molasses-like consistency is formed. be careful not to burn.

4. Cut and caramalise toppings

In a shallow frying pan with some olive oil, fry thinly sliced onions until caramelised. Chop your fresh herbs (spring onion or cilantro) and green bell pepper.

5. Serve and decorate

For extra texture and visual improvement I used some chopped green peppers, crispy onions, some sesame seeds and I reduced the miso syrup until it had a molasses consistency to drizzle on top. I ended up using the fried onions I intended for the goat’s cheese, as I had accidentally forgotten to add those. Which turned out as a great unexpected improvement on the dip!.

Storage

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw in the fridge and reblend briefly for a smooth texture.

The flavor improves after a night in the fridge as the miso and ginger mellow and integrate.

Best served with:

Serving Suggestions

As a spread: Slather on toast or sourdough and top with pickled vegetables.
With rice or grains: A spoonful turns a simple bowl of rice or quinoa into a flavor-packed meal.
As a dip: Serve with cucumber sticks, flatbread, or roasted sweet potato wedges.
In wraps or sandwiches: Pairs beautifully with grilled vegetables or tofu.

Frequently asked questions

Can I use maple syrup instead of agave?

Yes, definitely! Maple syrup works beautifully in this recipe and brings a slightly smokier, woodsy sweetness that pairs incredibly well with both miso and roasted eggplant. If you’re using a darker maple syrup (Grade B), it will deepen the caramel notes even more, giving the dip a slightly richer flavor. Just be aware that maple syrup is a touch stronger than agave, so if you prefer a milder sweetness, reduce the quantity by about 20%.
Pro tip: For a glossy finish, drizzle a few drops of maple syrup on top of the finished dip before serving — it enhances the umami while adding a beautiful shine.

Can I use white miso instead of red miso?

Absolutely! Red miso (aka aka miso) adds a deeper, earthier, and saltier profile compared to the lighter, sweeter white miso (shiro miso). It makes the dip lighter and more delicate. Because red miso is saltier, you’ll want to increase the soy sauce slightly or taste the glaze before dazzling it on your dip.
If you’re aiming for a balanced flavor that still feels light, try using half red and half white miso — this gives you the best of both worlds: depth and smoothness.

Can I make this dip without a blender or food processor?

Yes, you can — and it’s surprisingly satisfying to do so! Instead of blending, scoop the soft roasted eggplant flesh (with the skins, if you like extra smokiness) and mash it gently with a fork or potato masher. This creates a chunkier, rustic-style eggplant dip that still captures all the flavor but with more texture and character.
The skins add smokiness and fiber, while the caramelized bits bring delicious pops of sweetness. This version is perfect if you love dips that feel homemade and hearty — almost like a cross between baba ganoush and a tapenade.

What if I don’t eat soy or want a gluten-free option?

No problem at all! You can easily make this soy-free or gluten-free by substituting the soy sauce with tamari or coconut aminos.

Tamari is naturally gluten-free and has a smooth, slightly less salty taste, which works beautifully in this recipe.
Coconut aminos offer a milder, slightly sweeter profile that still provides umami depth without any soy.

Both options will keep the flavor rich and balanced — just taste the glaze before roasting to make sure it’s seasoned to your liking.

Chef’s tip: If you use coconut aminos, reduce the agave or maple syrup a touch to prevent the glaze from becoming too sweet.

Can I serve this dip warm?

Yes, and it’s absolutely delicious that way! While this miso eggplant dip is traditionally served at room temperature, warming it slightly before serving brings out its caramelized aroma and makes it feel even more comforting.
If you do serve it warm, remember to add the crunchy toppings — roasted cashews, scallions, or crispy onions — right before serving so they stay crisp and don’t soften from the heat.

Warm or cold, the flavors continue to develop as it sits, so don’t be surprised if it tastes even better the next day. It’s a wonderful make-ahead dish for gatherings or cozy nights when you want something nourishing and deeply flavorful.