Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.

2. 2

   Prick the eggplants all over with a fork to allow steam to escape. Place them on the baking sheet.

3. 3

   Roast the eggplants for 40 to 50 minutes, turning them halfway through, until the skin is charred and the flesh is completely collapsed and soft.

4. 4

   Remove the eggplants from the oven and let them cool for about 15 minutes until they are safe to handle.

5. 5

   Slice the eggplants open lengthwise. Scoop the soft flesh into a colander or mesh strainer, discarding the charred skins.

6. 6

   Let the eggplant flesh drain for 10 minutes to remove excess moisture, which ensures a creamier dip.

7. 7

   In a food processor or large bowl, combine the drained eggplant, tahini, white miso paste, garlic, lemon juice, olive oil, and smoked paprika.

8. 8

   Pulse or mash vigorously with a fork until the mixture is smooth and creamy. The miso adds saltiness, so taste before adding any extra salt.

9. 9

   Transfer to a serving bowl. Top with a drizzle of olive oil, toasted sesame seeds, and fresh parsley before serving with pita or vegetables.