Smoky Eggplant & White Bean Dip with Pita Crisps

Smoky Eggplant & White Bean Dip with Pita Crisps
Photo by Scott Phillips


  • ¼ tsp. freshly ground black pepper
  • 1 small clove garlic
  • ¾ tsp. plus a generous pinch kosher salt
  • 1-½ lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
  • 2 Tbs. fresh lemon juice; more to taste
  • + 5 more ingredients
    • 2 anchovy fillets (optional)
    • 2 Tbs. pine nuts, toasted
    • 2 tsp. chopped fresh oregano
    • 3 pitas (preferably pocketless), each cut into eight wedges
    • 5 Tbs. extra-virgin olive oil; more for the pan

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, f...

View full recipe at Fine Cooking


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