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.
Recipe information
Yield
Makes 2 1/4 cups
Ingredients
Preparation
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.
