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Miso Tahini Eggplant Dip

Eggplant dip with miso tahini sauce is an easy, creamy vegan dip: perfect for a game-day appetizer that's fresh and vibrant.
Prep Time10 minutes
Cook Time50 minutes
Course: dips, snacks
Cuisine: Japanese
Keyword: dips, Eggplant, food processor, japanese, snacks, spreads
Servings: 3 -4 servings
Author: Remy


  • 2 large eggplants
  • olive oil
  • salt and pepper
  • 2-3 cloves garlic minced
  • 2 mini cucumbers diced
  • 1 lime sliced
  • black sesame seeds to garnish
  • Miso Tahini Sauce
  • 2 tbsp tahini
  • 1/2 tsp gluten free soy sauce
  • 1 tsp white miso paste
  • 1 tsp mirin
  • 1 tsp rice wine vinegar
  • filtered water
  • togarashi spice to taste
  • optional
  • shiso leaves or fresh mint to garnish


  • Preheat your oven to 400F degrees. Halve your eggplants lengthwise, score and brush with a touch of neutral oil. Sprinkle with salt and pepper and place face up on a nonstick baking mat. Bake for 35 minutes, then place in a bowl and cover for 20 minutes to soften.
  • Next, scoop the eggplant insides into a bowl, add minced garlic and smash with a fork. Alternatively, pulse in a food processor to roughly chop and combine. I prefer it not fully blended, but it's up to you to decide texture! Spread your eggplant onto a plate.
  • Finally, in a small bowl, whisk together all of your sauce ingredients, adding filtered water by the tablespoon until desired texture is achieved. Pour sauce over eggplant, garnish with diced cucumbers, black sesame seeds and shiso or fresh mint to top if desired.