Tingly Charred Eggplant Dip
- 1 American eggplant (between 1 and 1½ pounds)
- 3 tablespoons white miso
- 1 tablespoon Momofuku Soy Sauce
- 3 cloves garlic, unpeeled
- 1 tablespoon honey
- Momofuku Tingly Seasoned Salt
- Momofuku Chili Crunch
- Chives, chopped (optional)
The creaminess of the miso mixed with the rounded flavors of our Momofuku Soy Sauce make this dip special. We toss in a spoon of honey to round out the flavor, plus Momofuku Tingly Seasoned Salt, of course. You might recognize this as a tip of the hat to a dip on the opening menu at Majorōmo in LA.
Heat oven to 350°F.
Heat a large cast iron pan over high heat on the stove. Half the eggplant then lightly score the flesh of each half in criss-cross diagonal patterns. You do not need to cut very deep. Place flesh side down on the hot cast iron pan and cook undisturbed for about 10 minutes, or until the flesh is extremely charred. It will look entirely black.
Mix your miso and Momofuku Soy Sauce. Turn eggplant over so the skin side is down, then spread the miso mixture over the charred flesh. Add 3 cloves of garlic to the skillet, then place in the oven for 15 minutes, until the miso mixture is beginning to caramelize and the eggplant is completely soft. Remove from the oven and cool.
Spoon the inside of the eggplant into a food processor. Add peeled roasted garlic cloves, 1 tablespoon of honey, and a generous pinch of Momofuku Tingly Seasoned Salt. Puree until smooth.
Top with Momofuku Chili Crunch and chopped chives, if desired. Serve with flatbread, crackers, or pita chips.