Chick-Pea and Eggplant Puree

1. 1

   Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt.

2. 2

   Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain.

3. 3

   Preheat broiler.

4. 4

   Rinse eggplant slices and pat dry with paper towels.

5. 5

   Broil eggplant on a rack of a broiler pan about 4 inches from heat until deep golden, about 6 minutes on each side.

6. 6

   When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them.

7. 7

   In a food processor pulse eggplant with remaining ingredients until just pureed and season with salt and pepper.

8. 8

   Puree may be made 3 days ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.