How to Make It
Preheat oven to 450°F. Prick eggplant all over with a fork, and cut in half lengthwise. Sprinkle cut sides of eggplant with salt and several grinds of black pepper, and drizzle with olive oil. Place eggplant halves, cut side down, on an aluminum foil-lined rimmed baking sheet, and roast in preheated oven on top rack until tender, about 30 minutes. Let stand until cool enough to handle, about 30 minutes.
Scoop flesh from eggplant to equal about 1 cup; discard skin. Process eggplant, miso, tahini, mirin, rice vinegar, and sesame oil in a food processor until smooth, about 15 seconds.
Garnish dip with toasted sesame seeds, sliced scallions, and fresh cilantro leaves. Serve with rice crackers, breadsticks, or crudités.