Miso Baba Ghanoush

miso babaganoush | vegan recipe via willfrolicforfood.com
miso babaganoush | vegan recipe via willfrolicforfood.com

Miso... in baba ghanoush? Ok. I bet you're confused.

But really. It's amazing.

You know how roasted eggplant is creamy and smokey? And how tahini is nutty and bitter? Well throw savory/nutty/sweet miso paste into the mix and you've got yourself a miso baba ghanoush with flavors in perfect balance.

And of course I topped it with sunny, ripe yellow tomatoes from my garden bursting with Summer flavor. Plus za'atar, pistachios, fresh basil and best quality olive oil. I'm snacking happy over here!

miso babaganoush | vegan recipe via willfrolicforfood.com
miso babaganoush | vegan recipe via willfrolicforfood.com

I remember when I first went plant-based. It was a hummus fest. Hummus for practically every meal. Ok, I also knew how to make a mean madras curry with loads of veg. But, let's be real. I was 21, still in college and snack-meals were my mainstay.

It didn't take long before I was making my own hummus (mostly because it was cheaper than store-bought). But baba ghanoush? Yeah, that was way beyond my level. I mean, eggplant dip... ok I get it. Mash up eggplant with tahini and lemon. Done, right?

Um... no.

Since then I've tried many a baby ghanoush. Restaurant versions. Homemade versions. Store-bought. The works. Plenty of them were lackluster. One or two were pretty damn good. Only one was superb.

My favorite is Ottolenghi's baba ghanoush from Jerusalem. It requires blackening the eggplant, peeling off the skin then marinating the eggplant flesh in lemon juice and zest, garlic, olive oil, salt and pepper before blending. Definitely a winner.

I took notes from that amazing iteration. And now I have a winner of my own!

For my baba ghanoush we roast the eggplant until blackened, peel off the skin then blend with tahini, olive oil, lemon juice, miso, za'atar, a slice of bread, chickpeas, salt and black pepper. The miso heightens the flavor of the eggplant and brings out the acidity of the lemon. And the bread and chickpeas add viscosity and heft to the final dip.

The garnish is so much more than a garnish. It's integral. That bright pop of tomato. The nutty crunch of pistachio. The green, aromatic strips of basil. And that swirl of best quality olive oil. It's torturously delicious.

Serve with toasted slices of crusty bread, pita or your favorite gluten free crackers! Let me know how you like it in the comments!

Miso Baba Ghanoush

Created by Renee on July 15, 2016

This baba ghanoush is thick and creamy with an extra savory oomph from miso paste! Don’t omit the toppings, they really take this recipe to the next level 😉

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m
  • Serves: 6


  • 2 Large globe eggplants (I used white eggplant)
  • 1/4 cup tahini
  • 1/4 cup extra virgin olive oil (best quality)
  • 2 tablespoons mellow white miso paste or chickpea miso paste
  • teaspoon za’atar
  • juice of one lemon
  • 1 slice gluten free bread
  • salt + pepper to taste
  • 1/4 cup cooked chickpeas
  • to serve: drizzle extra virgin olive oil (best quality), 1/4 teaspoon za’atar, sliced yellow cherry tomatoes, roughly chopped pistachios


  1. Preheat the oven to 400F. Set the eggplants on a large baking sheet and roast for 20-25 minutes — flipping half way through — until the skin is browned all the way around and you can sink a fork easily into the flesh. Turn the oven up to broil on high and broil the eggplants for 3-5 minutes until the skin is blackening. Remove from the oven and let cool to room temperature.
  2. Slice off the green top and peel the skin off of the eggplant. Add the roasted eggplant to the bowl of your food processor (fitted with an S blade). Add the tahini, olive oil, miso paste, za-atar and lemon juice. Blend until completely smooth. Tear up the bread into small pieces and add it to the food processor, blending again until smooth. Add salt and pepper to taste (I used about 1/4 teaspoon salt + 4 cracks black pepper) and blend to incorporate. Add the chickpeas and pulse the baba ghanoush 4 times to break the chickpeas up slightly (you still want them mostly whole for texture).
  3. Add to your serving dish and drizzle with olive oil, sprinkle with za’atar, and top with sliced cherry tomatoes and chopped pistachios (imo the toppings really take this dip to the next level!). Dip, nosh, enjoy!