Appetizer

Charred Eggplant & White Miso Dip with Toasted Pita Chips

Name: Charred Eggplant & White Miso Dip with Toasted Pita Chips
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 2 servings
Ingredients: 2 Japanese eggplants (about 8 oz total), halved lengthwise; 2 tablespoons olive oil, divided; Kosher salt; Black pepper; 3 tablespoons white miso; 2 tablespoons tahini; 1 tablespoon fresh lemon juice; 1 tablespoon sesame oil; 1 clove garlic, minced; 2 pita breads; 6 fresh sage leaves; ½ teaspoon chili oil

Japanese eggplant, charred under the broiler until the skin blackens and the flesh collapses, then blended smooth with white miso, tahini, lemon juice, and sesame oil. Finished with crispy sage leaves and a drizzle of chili oil. Served with crispy homemade pita chips—a dip that shows technique and surprise.

606cal 16gprotein 69gcarbs 33gfat 8min prep 20min cook 2serves

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