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Japanese Eggplant Dip

Japanese Eggplant Dip Recipe
Make This


  • Crackers
  • 1 pkg (4 oz) Crunchmaster® Multi-Seed Ultimate Everything
  • Buy Now
  • Produce
  • 2 Japanese eggplants
  • 2 cloves garlic, minced
  • 1 green onion, thinly sliced
  • Condiments
  • 2 tbsp sesame paste
  • 2 tbsp tamari
  • 1 tbsp chili paste
  • Pantry
  • 1 roasted red pepper, drained
  • Oil and Vinegar
  • 3 tbsp olive oil, divided
  • 1 tbsp rice wine vinegar
  • Baking and Seasoning
  • 1/4 tsp each salt and pepper


  1. Preheat oven to 425°F. Brush eggplants with 1 tbsp oil. Bake on parchment paper–lined baking sheet for 30 to 40 minutes or until golden brown, skins are charred and very tender. Let cool completely. Peel eggplants; chop coarsely.
  2. In food processor, pulse together roasted eggplants, garlic, red pepper, sesame paste, tamari, chili paste, remaining olive oil, vinegar, salt and pepper until smooth.
  3. Transfer to serving dish. Garnish with sliced green onions. Serve with crackers.


Tip: For tangier results, substitute lemon juice for rice wine vinegar.


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