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

Makes 2 1/4 cups

　　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

　　

Step 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.

　　

Step 2

Preheat broiler.

　　

Step 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.

　　

Step 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.