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Cannellini Dip with Eggplant Chips

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Created by rossella rago,
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Description

Cannelini Dip with Eggplant Chips.

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Ingredients
  • 1 Lb Italian Eggplant
  • Oil for frying
  • 2 15 Oz Cans of Cannellini Beans
  • 2 Cloves Garlic
  • Juice of one Lemon
  • 1/2 Cup Grated Pecorino Cheese
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tbsp fresh Mint or Basil
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Directions/Steps
  1. In a food processor combine the beans, lemon juice, mint, oil, cheese and garlic. Process until smooth, about 30 seconds.
  2. 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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