Ingredients

• 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

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Instructions

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.
2. Preheat broiler.
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.
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.