Roasted Eggplant Dip with Toasted Pita - BBQ Central

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Old 03-23-2008, 04:52 PM   #1
Nick Prochilo's Avatar
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Roasted Eggplant Dip with Toasted Pita

I made this yesterday for an appitizer. The recipe is from the "Weber Recipe of the Week". It has a real nice flavor.

Roasted Eggplant Dip with Toasted Pita
Prep time: 10 minutes
Grilling time: 18 to 25 minutes

2 globe eggplants, 14 to 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

6 pita bread pockets

1. Prick each eggplant all over with a fork. Grill over direct high heat (450įF to 550įF) until the skins have collapsed and the flesh has softened, 15 to 20 minutes, turning every 5 minutes. Keep the grill lid closed as much as possible.

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 (350įF to 450įF) until lightly toasted, 3 to 5 minutes, turning occasionally. Cut each pita into wedges. Serve with the dip.

Makes 4 to 6 servings

I hope this isn't negative!
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