Japanese Style Eggplant Dip with Miso, Orange and Shichimi Togarashi Seasoning
A wonderful and flavorful dip with hints of miso, orange, ginger and sesame
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Ingredients
- 1 ½ pounds japanese eggplant, about 3 medium or 1 globe eggplant
- 1 teaspoon neutral oil*
- 1 teaspoon roasted sesame oil, expeller pressed
- ¼ teaspoon Shichimi Togarashi Seasoning, see note, more for finished dip
- 1 medium tangerine, peeled, cut in half horizontally
- 3 tablespoons white miso, organic (no gmo)
- ¼ teaspoon fresh ginger, peeled, finely grated
- 6 tablespoons tangerine juice, freshly squeezed
- ½ teaspoon orange rind, grated fine
- 3 tablespoons sake, or mirin
- 1 ¼ teaspoons raw honey
- ½ teaspoon roasted sesame oil
- 2 tablespoons scallions, cleaned and chopped
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