Eggplant White Bean Mezze Spread

Ingredients

• 2 Each Eggplants - 2 medium (about 1 1/2 lb total), About 1 1/2 lb total; broiled until charred and very soft.
• 2 Can Canned cannellini beans - 2 cans (15 oz each), rinsed and drained
• 4 Count Whole wheat pita - 4 large rounds (about 8-inch each), Cut each round into 4 wedges; about 8-inch each.
• 6 Each Persian cucumbers - 6 small (about 12 oz total), About 12 oz total.
• 12 Ounce Baby carrots - 12 oz (340 g), Metric equivalent given as 340 g.
• 1 Cup Pitted Kalamata olives - 1 cup (about 5 oz), About 5 oz.
• 0.33 Cup Tahini - 1/3 cup (80 ml), Sesame seed paste.
• 0.25 Cup Lemon juice - 1/4 cup (60 ml), Metric equivalent given as 60 ml.
• 2 Count Garlic - 2 cloves, minced
• 0.25 Cup Extra-virgin olive oil - 1/4 cup (60 ml), Use 3 tablespoons in the dip and 1 tablespoon for finishing.
• 1 Teaspoon Smoked paprika - 1 tsp (2 g), Metric equivalent given as 2 g.
• 1.25 Teaspoon Kosher salt - 1 1/4 tsp (4 g), Metric equivalent given as 4 g.

Instructions

1. Preheat and prep

   1. *Preheat the broiler* with a rack 6 inches from the heat and line a rimmed baking sheet with foil. *Rinse and drain the cannellini beans*, *slice the cucumbers lengthwise*, mince the garlic, and cut each pita into 4 wedges.

2. Broil the eggplants

   2. *Pierce the eggplants* all over with a fork, place them on the prepared baking sheet, and broil, *turning every 6 to 8 minutes*, until the skins are charred and the flesh feels *very soft and collapsed*, 22 to 28 minutes.

3. Scoop the eggplant flesh

   3. Transfer the eggplants to a bowl, *cover for 10 minutes*, then split them open. *Scoop the smoky flesh* into the food processor and discard the stems and loose charred skin.

4. Process the dip

   4. Add the beans, tahini, lemon juice, garlic, 3 tablespoons olive oil, smoked paprika, and salt to the food processor. *Process 1 to 2 minutes* until the spread is *creamy but still thick enough to mound*.

5. Warm the pita

   5. Place the pita wedges on the baking sheet and *warm under the broiler* for *30 to 60 seconds per side* until pliable and lightly toasted, watching closely.

6. Assemble the mezze platter

   6. Spoon the eggplant white bean dip into a serving bowl, *swirl the top*, and drizzle with the remaining 1 tablespoon olive oil. *Arrange the warm pita, cucumbers, baby carrots, and olives* around it on a large platter for a *substantial mezze supper*.