Miso Eggplant Dip


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.

Miso Eggplant Dip
Photo: Caitlin Bensel
Hands On Time:
10 mins
Total Time:
1 hrs 10 mins
1 cup


  • 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


  1. 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.

  2. 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.

  3. Garnish dip with toasted sesame seeds, sliced scallions, and fresh cilantro leaves. Serve with rice crackers, breadsticks, or crudités.

Nutrition Facts (per serving)

104 Calories
7g Fat
10g Carbs
3g Protein
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.

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