| 1 pound eggplant 2 tablespoons coarse salt one-15 oz can chick-peas, rinsed and drained 5 roasted garlic cloves 1/4 cup packed fresh flat-leafed parsley leaves 1/4 cup packed fresh basil leaves 1-1/2 tablespoons fresh lime juice Salt & pepper to taste Dash granulated garlic 1/4 to 1/2 teaspoon lemon pepper 1 baggett, cut into rounds 1/2 to 1 cup gruyere cheese, shredded 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. Preheat broiler. 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. 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. Place the baggett rounds on a sheet pan In a broiler, toast the bread slightly on each side Sppon a generous tablespoon on each slice of baggett and spread out to the edges of the bread Top with the gruyere cheese and return to the broiler, broil until the cheese has melted and serve Options: Top (before the cheese) with roasted bell peppers, peeled, seeded & sliced into strips Top (before the cheese) with sun-dried tomato, packed in olive oil Eggplant Puree yields about 2-1/2 cups |
| Roasted Eggplant Crostini |