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Miso Eggplant Dip

Ingredients:

1 cup eggplant purée
¼ teaspoon fine sea salt
Freshly ground black pepper
1 tablespoon olive oil
1 to 2 tablespoons white miso
1 tablespoon tahini (sesame paste)
2 teaspoons mirin
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
toasted sesame seeds, sliced scallions, fresh cilantro leaves, for topping
rice crackers, breadsticks, or crudités, for serving

Directions:

1. Process the eggplant puree, salt, pepper, olive oil, miso, tahini, mirin, rice vinegar, and sesame oil in a food processor until smooth, about 15-30 seconds.
2. Garnish dip with toasted sesame seeds, sliced scallions, and fresh cilantro leaves.
3. Serve with rice crackers, breadsticks, or crudités.