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Roasted Eggplant Dip with Toasted Pita

Makes 4 to 6 servings

Prep time: 10 minutes, Grilling time: 18 to 25 minutes

Dip

• 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

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.

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.

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.

Tip: When buying eggplant, choose those that are firm with smooth skin—that means they’re nice and fresh.

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