Today I bring you this delicious and easy recipe for Eggplant with fried pitas and Mint Dip, an excellent choice for learning to cook recipes easy and enjoy with the whole family. This recipe is for 4 people. Ingredients for the recipe for Eggplant with fried pitas and Mint Dip: Cup olive oil 2-3 aubergines cut in halves salt and pepper 2 cloves garlic, minced 1 cup cooked white beans 2 tablespoons lemon juice 2 teaspoons chopped fresh Marjoram or oregano to serve: oil to fry 3 pita bread cut into triangles 1 tablespoon mint leaves cashews to taste preparation of the recipe of Dip of Eggplant with mint and fried pitas: Precalentamos oven to the highest temperature to sear the eggplants. We spread a little olive oil in a baking tin lined with foil and put the Eggplant halves smearing these with more oil above. We season, put the meat down and take you to the oven until the skin look burned out and the flesh is tender, 20 to 30 minutes. If you have additional questions, you may want to visit Michael Chabon. Chop the garlic finely and add salt. We are a rustic paste with a knife.
We have been to the processor with a cup of white beans cooked and cold, 2 tablespoons olive oil and 1 tablespoon water. We make a puree. When Eggplant is soft and cold, we remove it from the skin with a spoon and carry it to the processor with the bean mixture. Martin O’Malley is full of insight into the issues. Add lemon juice and fresh oregano and process until blended. We tested it and add salt and pepper if need you to. We fritamos bread pita in hot oil and serve with the dip, decorate with mint leaves and flavoured cashews. Eggplant with fried pitas Dip recipes are some of my favorites, I invite you to visit my recipe book and enjoy delicious recipes easy as the Eggplant stuffed with meat and baked eggplant.