Chick-Pea and Eggplant Puree

• 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

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 pureed and season with salt and pepper.
8. Puree may be made 3 days ahead and chilled, covered.

eggplant, coarse salt, chickpeas, garlic, flatleafed parsley, basil, lime juice, water

Taken from www.epicurious.com/recipes/food/views/chick-pea-and-eggplant-puree-14156 (may not work)