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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