Chick-Pea And Eggplant Purée
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
70
Spice
59
Sweetness
36
Sourness
33
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt
2
Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain
3
Preheat broiler
4
Rinse eggplant slices and pat dry with paper towels
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
When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them
7
In a food processor pulse eggplant with remaining ingredients until just puréed and season with salt and pepper
8
Purée may be made 3 days ahead and chilled, covered
9
Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt
10
Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain
11
Preheat broiler
12
Rinse eggplant slices and pat dry with paper towels
13
Broil eggplant on a rack of a broiler pan about 4 inches from heat until deep golden, about 6 minutes on each side
14
When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them
15
In a food processor pulse eggplant with remaining ingredients until just puréed and season with salt and pepper
16
Purée may be made 3 days ahead and chilled, covered