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 (450°F to 550°F) 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 (350°F to 450°F) until lightly toasted, 3 to 5 minutes, turning occasionally. Cut each pita into wedges. Serve with the dip.
Makes 4 to 6 servings