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Miso Eggplant Dip

Based on a Japanese plant based side dish (Nasu Dengaku), we've come up with a super umami miso eggplant dip. It's slightly sweet and salty from the miso paste creating an irresistible vegetable dip - putting a slight twist on your grazing board.

Serves 2


  • 1 eggplant, roasted (either in the oven or over open flame)
  • 1-2cm cube ginger, finely grated
  • 2 Tbsp miso paste
  • 1 Tbsp Tamari sauce
  • 1 Tbsp Extra virgin olive oil
  • 1 Tbsp Rice wine vinegar
  • Green shallots, sliced finely for garnishing 



  1. Roast eggplant either on an open flame (8010mins), or in the oven (20-30mins at 200C). Peel the skin off and take the flesh out.
  2. Blend together in a food processor until smooth (approx 1-2 minutes).
  3. Serve with crackers, veggie sticks or flatbread.