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Smoky Eggplant & White Bean Dip With Pita Crisps

Photo: Fine Cooking

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Ingredients for 4 servings

1 cup canned cannellini beans, drained and rinsed

2 tsp. chopped fresh oregano

1/4 tsp. freshly ground black pepper

2 Tbs. pine nuts, toasted

2 Tbs. fresh lemon juice; more to taste

1 small clove garlic

3/4 tsp. plus a generous pinch kosher salt

1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish

3 pitas (preferably pocketless), each cut into eight wedges

5 Tbs. extra-virgin olive oil; more for the pan

2 anchovy fillets (optional)

1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise

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