Miso Eggplant Dip
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
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