Thursday, November 4, 2010


So many bean dips lack any true flavor to me..this one adds eggplant but also pine nuts, mint and oregano to really "kick it up a notch". You can serve with sliced crusty baguettes, toasted flour tortillas or pita chips. Again, very easy and quick to make and it makes for a very elegant starter!

2-3 small eggplants, cut in half lengthwise (about 1-1/2 lb)
2 anchovy fillets (yes you can opt out of this ingredient)
1 garlic clove
1 cup cannellini beans drained and rinsed
2 tbl toasted pine nuts
6 tbl olive oil
3 tbl fresh lemon juice
1 tbl fresh mint chopped and a few pieces for garnish
2 tsp fresh chopped oregano

On a foil lined baking sheet greased with a little olive oil, toss eggplant with 2 tbl olive oil and season with salt and pepper. Broil until the skin is charred and eggplant is tender about 20-30 minutes. Set aside to cool.
Mash the anchovy fillets with a knife to make a paste and chop garlic and season with salt and pepper....more salt if you are avoiding the anchovy.

Transfer the paste to a food processor and add beans, 2 tbl oil and 1 tbl water. Puree until smooth. Remove the skin of the eggplant and discard. Add the remaining eggplant flesh to the bean mixture with the lemon juice, mint and oregano. Pulse until it is slightly chunky. Taste and adjust seasoning. Serve with topping of toasted pine nuts and mint leaves.

Makes a meal for ME!


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