Cannellini Dip with Eggplant Chips
Cannelini Dip with Eggplant Chips.
For 1 Batch(es)
For the Dip:
- 1 pound Italian eggplant
- oil for frying
- 30 ounces Cannellini beans
- 2 cloves garlic
- 1 lermon, juice only
- 1/2 cup grated Pecorino cheese
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh mint or basil
- In a food processor combine the beans, lemon juice, mint, oil, cheese and garlic. Process until smooth, about 30 seconds.
- Slice the eggplant into thin slices. Fry until golden brown. Sprinkle with salt as soon as they come out of the oil. Serve immediately.
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