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Miso Eggplant Dip


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


  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.