Roasted Eggplant, Sesame and Tamari Dip
Prep time 9mins
Cook time 45mins
Serves or Makes: 3

Recipe Card


  • 2 medium eggplants, around 1 lb each
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons San-J Tamari Lite Soy Sauce w/ 50% Less Sodium
  • 2 tablespoons unsalted tahini
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoons sambal olek (or other chile paste)
  • 1/4 teaspoons kosher salt
  • 2 tablespoons fresh cilantro, chopped plus extra for garnish
  • 3 tablespoons chives, chopped plus extra for garnish
  • Vegetable crudité and/or crackers, for servings


  • Step 1

    Preheat oven to 450o F.

  • Step 2

    Prick the eggplants a few times with a fork, place on the sheet pan and roast in the oven for 45 minutes, or until extremely soft.

  • Step 3

    When the eggplants are cool, remove the stem and peel away the skin.

  • Step 4

    Place the eggplants and all other ingredients, except the cilantro and chives, into the bowl of a food processor. Process until all ingredients are combined.

  • Step 5

    Taste and adjust seasoning if necessary and scoop into a bowl. Stir the cilantro and chives into the dip and serve with vegetable crudité and/or crackers.