Dishing Up the Dirt

Eggplant Miso Dip

This eggplant dip packs a lovely bite from the addition of miso and za’atar. It’s a simple dip or condiment that you can serve with raw vegetables or to accompany meat or fish. Our favorite way to enjoy it however is with thick slices of sourdough bread. It’s a great way to use up all those beautiful eggplants that are overflowing the farmers market booths this time of the year. Speaking of which–if you live in the area we’ll be selling a TON of eggplant (along with a variety of many other seasonal veggies) tomorrow–Saturday, September 9th at the Hood River Farmers Market. We’ll be there from 9-1pm. Swing and to grab your local groceries and all the ingredients to whip up this extremely flavorful recipe. I hope you all enjoy this smooth and creamy dip as much as we do. Cheers to the late summer bounty!

Eggplant Miso Dip

Prep Time: 15 minutes    Cook Time: 45 minutes    Serves: 6

  • 2-3 medium-small eggplants (about 1 pound)
  • 1/4 cup unsalted pine nuts + addional for serving
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons white miso
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 teaspoon za’atar + additonal for serving
  • 1 cloves of garlic, minced
  • salt and pepper to taste (only if needed)
  • minced parsley for serving
  • olive oil for serving


  1. Preheat the oven to 450F.
  2. Prick the eggplants all over with a fork. Place the eggplants on a baking sheet and roast until the skin is dark brown and the flesh seems soft. About 25-30 minutes. Toss eggplants halfway through cooking. Turn the oven up to broil on high and broil the eggplants until the skin is blackening. About 3-5 minutes longer.
  3. While the eggplant cooks toast your pine nuts in a small skillet over medium heat until lightly golden brown, about 3-5 minutes. Remove from the heat and set aside.
  4. When the eggplant is cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin, and let drain for about 20 minutes.
  5. Add the eggplant flesh along with the pine nuts, tahini, olive oil, miso, water, rice vinegar, za’atar, and garlic, to the bowl of a food processor. Process until smooth and creamy. Taste test and adjust seasonings as needed, adding a touch of salt and pepper if needed.
  6. To serve, pour the dip into a bowl, sprinkle with minced parsley, toasted pine nuts, a sprinkle of za’atar and a drizzle of olive oil,


*Use this recipe as a guide *Adjust measurements and ingredients as necessary

Leave a Reply

One thought on “Eggplant Miso Dip

  1. Bharti Gupta says:

    Hi. I’m from India and a budding cook. Never thought about using eggplants this way. Sometimes we roast eggplants directly on flame gas- range and this gives it a great flavor. Thanx I’m going to tweak a couple of things and try this. Btw what is za’atar?

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