So Long to Summer

eggplant gets a glow up

This time between seasons is always the most awkward to cook in. The market still has lots of lingering summer veggies filling up displays while pomegranates and small winter squash have started sneaking their way in. The days are still hot as hell but we’re all itching to put on our hoodies and sweaters. My cravings are all over the place. I want soup, baked goods, AND big summer salads and dips. September just makes no sense.

the end of summer is always bittersweet

This week we’re going to lean into the chaos. I’m sure you’ve all read the billions of think-pieces about girl dinner by now, why it’s problematic, why it’s hilarious, or why it’s dangerous.  Well I love a snack around dinner as much as the next person, girl or not. Dip for dinner is one of our most hallowed at-home, top secret behaviors and I think it’s time we all admit it. So this week and next, it’s all about dips.

Eggplant is still everywhere in late summer so like the classic baba ganoush, we’re using it as the base for our dip. I’m not the biggest eggplant lover so if I present you with a recipe featuring it, know that it must be something special. Our new book, Hungry as Hell has a recipe for eggplant polpetti in it that I am particularly proud of so don’t sleep on that when it drops on October 31. Done incorrectly, eggplant can be stringy and bitter but roasting it to hell and back brings out the best in the fruit. Once the eggplant is roasted, we’re pureeing it with some uncommon additions to a roasted eggplant dip like red miso and topping it with fresh tomatoes. I like it slathered over some grilled pita and topped with more tomatoes and herbs. It makes a great sandwich spread, particularly as a replacement for pate in a bánh mì. It’s just a weird but addicting dip that you’ll find a million uses for outside of a snack attack.  

Roasted Eggplant and Miso Dip

Makes about 2 1/2 cups, enough for 4-6 people

1 large eggplant or 2 medium eggplants, about 2 ½ pounds

½ cup chopped yellow onion

¼ cup rice vinegar

2 tablespoons red miso

2 tablespoons red wine vinegar

2 tablespoons neutral-tasting oil like grapeseed

1 tablespoon tamari or soy sauce

3 cloves of garlic, chopped

1 cup sliced cherry or grape tomatoes

¼ cup sliced green onions

1 tablespoon lemon juice

2 teaspoons olive oil

Salt and pepper to taste

Sesame seeds, for garnish

First you need to roast the eggplant. You can do this a couple of ways. Whatever method you choose, just be sure to stab the eggplant with a fork a couple times before you cook it so the steam escapes without that purple fucker falling apart on you.

Option 1: Grill

You can roast the eggplant, tossed with a little oil, on a grill preheated to 300°F. Rotate it occasionally until all the sides are black and it starts collapsing in on itself like a deflated football or you can poke a knife through it with no resistance. This will take 25 to 30 minutes.

Option 2: Roast

Preheat the oven to 375°F. Put your whole eggplant on a baking sheet, tossed with a little oil, and roast it whole until you can poke a knife through it like soft butter, 20 to 30 minutes.

When the eggplant has cooled down a bit, about 15 minutes, cut it in half. Scoop out all the flesh with a spoon and toss it right into a food processor or blender. Add all the onion, vinegars, miso, oil, tamari, and garlic then run that fucking machine until the eggplant looks nice and smooth, about a minute. If you like your dips a little chunky, you  could skip the food processor and just mash all of this shit around in a bowl with a fork. Just chop the onion and garlic smaller if you’re not using the food processor. Taste and add more of whatever is calling your name. No matter the method, let it sit for a couple minutes so that the flavors all have time to mix and mellow.

In a small bowl, mix the tomatoes, green onions, lemon juice, olive oil, and salt and pepper.  Spread the eggplant dip over the bottom of a bowl with low sides then spoon the tomato mixture over the middle and sprinkle sesame seeds on top. Serve right away with plenty of warm pita or crackers.

This will keep in the fridge for at least 3 days and in the freezer for 3 months. Just stir if it starts to separate a little.

Roasted Eggplant And Miso Dip

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