Food Miso Eggplant Dip 4.2 (17) Sort of like baba ganoush but with all the umami flavor from miso eggplant, we turned two of our favorite dishes into one irresistible dip. The flesh of a roasted eggplant gets blitzed with good-for-your-gut miso paste, nutty tahini, and other flavorful ingredients to balance it all out. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on June 28, 2018 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 10 mins Total Time: 1 hrs 10 mins Yield: 1 cup Jump to Nutrition Facts Ingredients 1 medium eggplant (about 1 lb.) 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 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. Print Nutrition Facts (per serving) 104 Calories 7g Fat 10g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 104 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 279mg 12% Total Carbohydrate 10g 4% Total Sugars 6g Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.