Up your summer spread with chef David Chang’s charred eggplant dip

·3 min read

Summer is here and chef and restauranteur David Chang is sharing one of his favorite recipes to make on the grill.

Chang describes his charred eggplant dip as deliciously balanced with a salty sweetness.

The recipe is made seasonally around the world at some of Chang's Momofuku restaurants and pairs perfectly with a crunchy bread.

When it comes to the grill, Chang says to double check that you have enough propane before starting or leave at least 30 minutes to get charcoal bricks hot.

Chang, who will be giving a limited-edition class to American Express cardholders during its first-ever "Membership Week" from June 14-18, also offered some advice to all the home chefs out there.

"Keep it simple," he said. "Simple dishes done well are going to be way more delicious than complicated things."

Try out Chang's recipe for Charred Eggplant Dip below.

Ingredients

  • 2 eggplants (2-2.5 lbs total)

  • 1/2 cup miso

  • 3 tablespoons miriin

  • 4 garlic cloves

  • 1 fresno chile, thinly slices

  • chile oil (for garnish)

  • Kosher salt

  • Momofuku Tingle Seasoned Salt (optional)

MORE: How to make easy chicken satay with peanut sauce.

Directions

Step 1: Preheat the over to 350 degrees. Heat a heavy cast iron pan over high heat on the stove.

Step 2: In a bowl, whisk to combine miso with mirin.

Step 3: Slice eggplants in half and lights score each side, you do not need to deeply pierce the flesh. Season with kosher salt.

Step 4: When the pan is very hot, add the eggplant flesh side down and allow it to cook until completely blackened, about 10-15 minutes. Alternatively, you can cook the eggplant flesh side down directly on your stove burner on high heat and cook until deeply charred and completely blackened.

MORE: How Korean American mom and attorney's growing soju brand supports the AAPI community.

Step 5: Remove the eggplant from stove and allow to cool blackened side up. Using a spoon, liberally spread the miso/mirin mixture all over the blackened flesh of the eggplant. Place eggplant in a baking dish with miso/mirin side up and put in the oven. Check in 15 minutes. Miso/mirin mixture should be slightly caramelized, and the eggplant should be completely soft. If not, keep cooking and check every 5 minutes.

Step 6: Meanwhile, make the garlic confit. Combine peeled garlic cloves with neutral oil in a small saucepan and cook over low to medium-low heat until garlic is soft. The oil should entirely cover the garlic cloves, you may need to add more oil depending on the size of your saucepan.

Step 7: Scoop out the flesh of the eggplant halves and discard the skins. Place eggplant into a food processor. Add about 4 cloves of strained garlic confit. (Set aside the rest of the garlic for the future--it's a delicious spread on bread, great in tomato sauces and more.) Puree the eggplant and garlic until smooth. Taste and add salt as needed. Scoop into a serving bowl.

Step 8: Garnish with the sliced fresno chili and Momofuku Tingly Seasoned Salt (optional).

Up your summer spread with chef David Chang’s charred eggplant dip originally appeared on goodmorningamerica.com

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