Smoky miso baba ghanoush

Name: Smoky miso baba ghanoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 4 large eggplants; 1/3 cup (105g) white (shiro) miso paste; 500g thick Greek-style yoghurt; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 1/4 cup (50g) baby capers, rinsed, drained; Small parsley leaves and small grilled pita, to serve

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by George Calombaris

Feb 13, 2017

Masterchef judge George Calombaris uses the barbecue to add a smoky twist to this classic dip.

4 large eggplants
1/3 cup (105g) white (shiro) miso paste
500g thick Greek-style yoghurt
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
1/4 cup (50g) baby capers, rinsed, drained
Small parsley leaves and small grilled pita, to serve

Method

1.

Heat a barbecue or chargrill pan to high heat. Cook eggplant, turning regularly, for 20-25 minutes until the skin blisters and the eggplant is tender. Wash the eggplant under running water to remove the skin, then pat dry with paper towel.
2.

Whiz the eggplant, miso, yoghurt and oil in a blender until smooth.
3.

Pat capers dry with paper towel and fry, without oil, in a frypan over high heat for 4 minutes or until lightly browned.
4.

Spoon eggplant onto a platter and top with fried capers, parsley leaves and extra olive oil. Serve with grilled pita.