Chickpea, Eggplant, And Tomato Tarts Recipe

Name: Chickpea, Eggplant, And Tomato Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-lb) eggplant; 1 3/4 teaspoons salt; 1/2 cup extra-virgin olive oil; 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices; 1 Turkish or 1/2 California bay leaf; 3 garlic cloves, minced; 1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped; 1/2 teaspoon paprika (not hot); 1/8 teaspoon ground cumin; 1 (15- to 19-oz) can chickpeas, rinsed and drained; 1 teaspoon sugar; 1 1/2 teaspoons black pepper; 1/4 cup coarsely chopped fresh flat-leaf parsley; 6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen; Garnish: fresh flat-leaf parsley leaves, torn into pieces

Servings: persons

1 (1-lb) eggplant
1 3/4 teaspoons salt
1/2 cup extra-virgin olive oil
1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 Turkish or 1/2 California bay leaf
3 garlic cloves, minced
1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
1/2 teaspoon paprika (not hot)
1/8 teaspoon ground cumin
1 (15- to 19-oz) can chickpeas, rinsed and drained
1 teaspoon sugar
1 1/2 teaspoons black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
Garnish: fresh flat-leaf parsley leaves, torn into pieces

1
Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.
2
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
3
Put oven rack in middle position and preheat oven to 425u00b0F. Line a large baking sheet with foil.
4
Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.
5
Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1-lb) eggplant, 1 3/4 teaspoons salt, 1/2 cup extra-virgin olive oil, 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices, and more.

Yes, Chickpea, Eggplant, And Tomato Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chickpea, Eggplant, And Tomato Tarts

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