Easy Vegan Chili Miso Roasted Eggplant Dip

Easy Vegan Chili Miso Roasted Eggplant Dip

Vegan chili miso roasted eggplant dip? Yes please! Roasted eggplant is one of the best flavours in our opinion. The eggplant captures a smokey, roasted flavour that is so detectable and mouth-watering. It pairs unbelievably well with the chili miso, it actually surprised us when we first tried it! This recipes makes for an easy, healthy snack.



Cooking time

1h 15m


  • 1/2 cup olive oil plus 2 tablespoons olive oil
  • Pinch of salt, to taste
  • Pinch of pepper, to taste
  • 1 eggplant, quartered lengthwise
  • 2 tablespoons Chili OKAZU

Garnish with:

  • kaiware or cress sprouts (optional)


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Coat eggplant with olive oil and place skin side down onto a metal baking tray.
  3. Roast in the oven for 30-40 minutes until golden and soft, slightly charred on the edges. Or roast in your grill/wood burning stove for about 15 minutes directly over the embers until flesh is soft and skin is blistered.
  4. Remove from the oven and allow to cool. Once cooled, peel off skin and place eggplant flesh into a blender.
  5. Add a pinch of salt, pepper, and two tablespoons of olive oil. Pulse until desired consistency (I like it slightly coarser.)
  6. Top with Chili OKAZU and serve with crackers.q


In this recipe:


Use for spicier dip: