Received 🍆 in this week's share? Check out this amazing recipe from @sarahecrowder 😍 #regram (@get_repost)
Got 🍆? Try my brown butter miso eggplant dip, recipe 👇 #whenidipyoudipwedip
Miso Brown Butter Eggplant Dip
2 medium eggplant
1 red onion, peeled and halved
3 garlic cloves, peeled
4 tbsp unsalted butter
3 tbsp white miso
1/2 tbsp za’atar (optional)
Place an oven rack on the second-highest position and turn on the broiler. Place the eggplant and red onion (cut-side up) on a baking sheet and top the onion with a splash of olive oil. Place the garlic on a small piece of aluminum foil, cover with a olive oil, seal shut, and add to the baking sheet. Broil the vegetables until the eggplant skins are burnt and everything is tender, about 20 minutes, flipping the eggplant after 10 minutes.
Meanwhile, heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, being whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat.
Peel the skins off the eggplant and remove the stem. Put the roasted eggplant, onion, and garlic in a blender or food processor. Add the brown butter (use a spatula to get all the browned solids), miso, and za’atar and process until smooth.