Chick-Pea and Eggplant Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe is used to prepare Roasted Peppers Stuffed with Chick-Pea and Eggplant Purée and Mushrooms. Can be prepared in 45 minutes or less, but requires additional unattended time. Ingredients:
3/4 pound eggplant (about 1 small) |
2 tablespoons coarse salt |
1 cup rinsed and drained canned chick-peas |
2 garlic cloves, minced |
1/4 cup packed fresh flat-leafed parsley leaves |
1/4 cup packed fresh basil leaves |
1 1/2 tablespoons fresh lime juice |
2 tablespoons water |
Directions:
1. Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt. Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain.
2. Preheat broiler.
3. Rinse eggplant slices and pat dry with paper towels. Broil eggplant on a rack of a broiler pan about 4 inches from heat until deep golden, about 6 minutes on each side. When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them.
4. In a food processor pulse eggplant with remaining ingredients until just puréed and season with salt and pepper. Purée may be made 3 days ahead and chilled, covered.
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