Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Smoky Eggplant & White Bean Dip with Pita Crisps

Scott Phillips

Yield: Yields 1-1/2 cups dip.

Servings: four to six.


  • 5 Tbs. extra-virgin olive oil; more for the pan
  • 1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
  • 3/4 tsp. plus a generous pinch kosher salt
  • 1/4 tsp. 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 Tbs. fresh lemon juice; more to taste
  • 1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
  • 2 tsp. chopped fresh oregano
  • 2 Tbs. pine nuts, toasted

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 270
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 430
  • Carbohydrates (g): 31
  • Fiber (g): 8
  • Protein (g): 7


  • 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 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.
  • Meanwhile, if using anchovies, mash them into a paste with the side of a chef’s knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef’s knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.
  • When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 tsp. salt. Arrange in a single layer on a baking sheet. Lower the rack so it’s 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.
  • Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.

This is also great with crudités, especially bell peppers and fennel.


Rate or Review

Reviews (2 reviews)

  • SeaSheep | 05/17/2012

    Tasty and light. The mint and lemon give it a great summery zing, perfect for an appetizer at a bbq. I made it for Mother's Day and it's a great way to serve vegetables without the same-old crudite platter.

  • MidwesternFoodie | 08/22/2011

    This isn't bad but it just "mesh" for me---I don't get it. The beans & eggplant just seem to serve as the platform for the lemon, mint & garlic. I guess I can see it as an addition to an outdoor summer wine & appetizer party but it certainly wouldn't stand out.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial