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Garlic Miso Eggplant Dip
Ingredients
  • 1 head of garlic
  • 3 medium globe eggplants about 19 ounces (540 grams)
  • 2 tablespoons neutral oil divided
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon cumin
  • 1 tablespoon mellow miso
  • 1 tablespoon unseasoned rice vinegar
  • Chili crisp for garnish
  • 2 tablespoons thai basil or cilantro for garnish (optional)
  • Fresh bread or veggies for serving (optional)
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