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Pita with eggplant & bean dip
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savory eggplant and bean dip pairs perfectly with warm pita bread.
Ingredients:
  • 2 medium eggplants
  • 400g can white beans, rinsed and drained
  • 36.40 gm lemon extra virgin olive oil
  • 40.00 ml parsley, chopped
  • Sea salt and pepper
  • 6 white pita pockets
Instructions:
  • Preheat the oven to 180C or 160C fan-forced. Pierce whole eggplants with a fork and roast on a tray for 30 minutes until tender. Remove the skin and discard, then blend the eggplant flesh with white beans, 1 tablespoon of flavored oil, sea salt, and pepper until smooth. Mix in chopped parsley before serving.
  • Line a baking tray with parchment paper. Arrange pita bread on the tray. Drizzle with the remaining oil and sprinkle with sea salt and pepper. Bake for 10-12 minutes until crispy. Break the pita bread into pieces and serve with your favorite dip.

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