Appetizer
Charred Eggplant & White Miso Dip with Toasted Pita Chips
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 per serving
16gprotein
69gcarbs
33gfat
8min prep 20min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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