Cannellini Dip with Eggplant Chips ___

Cannellini Dip with Eggplant Chips


For the Dip:

  • 1 pound Italian eggplant
  • oil for frying
  • 30 ounces Cannellini beans
  • 2 cloves garlic
  • 1 lermon, juice only
  • 0.5 cup grated Pecorino cheese
  • 0.25 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.