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Ingredients

• 5 tablespoons  extra-virgin olive oil; more for the pan
• 1-1/2 pounds  small eggplant (2 to 3 small), trimmed and cut in half lengthwise
• 3/4 teaspoon  plus a generous pinch kosher salt
• 1/4 teaspoon  freshly ground black pepper
• 2   anchovy fillets (optional)
• 1 small  clove garlic
• 1 cup  canned cannellini beans, drained and rinsed
• 3   pitas (preferably pocketless), each cut into eight wedges
• 2 tablespoons  fresh lemon juice; more to taste
• 1 tablespoon  chopped fresh mint, plus 1 tablespoon small leaves for garnish
• 2 teaspoons  chopped fresh oregano
• 2 tablespoons  pine nuts, toasted

Description

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 Tablespoons Of The Oil And Sprinkle The Flesh Side With 1/2 Teaspoon Of The

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