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.

Eggplant Miso Dip

by Dishing Up the Dirt

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

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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