Roasted Eggplant Dip with Toasted Pita
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This is a traditional eggplant dip (or Baba Ghanoush) prepared on the grill. A good grilled dip has great grilled flavor.
ingredients
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serves: 4-6
6 pita bread pockets
DIP:
2 globe eggplants (14-16 ounces each)
1 can (15 ounces) white cannellini beans, rinsed
1/2 cup lightly packed fresh Italian parsley leaves and tender stems
2 medium garlic cloves
2 anchovy fillets
2 tablespoons oil-packed, sun-dried tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 363
- Total Fat: 8.6 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Cholesterol: 1.5 mg
- Sodium: 845.2 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 13.3 g
- Sugars: 5.7 g
- Protein: 14.6 g
preparation
1. To make the dip: Prick each eggplant all over with a fork. Grill over Direct High heat until the skins have collapsed and the flesh has softened, 15 to 20 minutes, turning every 5 minutes.
2. When cool enough to handle, cut each eggplant in half lengthwise, scoop out the flesh, and place in a food processor, leaving the skins and brownish liquid behind. Add the remaining dip ingredients and process until smooth.
3. Grill the pita over Direct Medium heat until lightly toasted, 3 to 5 minutes, turning occasionally. Cut each pita into wedges. Serve with the dip.
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