Chickpea, Eggplant, and Tomato Tarts
Mediterranean-inspired phyllo tarts filled with a flavorful mixture of eggplant, chickpeas, and tomatoes, seasoned with cumin and paprika. These crispy, savory tarts combine Middle Eastern flavors with a delicate, flaky crust.
Ingredients
- •1 lb eggplant
- •1¾ teaspoons salt
- •½ cup extra-virgin olive oil
- •1 medium onion
- •1 leaf bay leaf
- •3 cloves garlic
- •1 can stewed tomatoes
- •½ teaspoon paprika
- •⅛ teaspoon ground cumin
- •1 can chickpeas
- •1 teaspoon sugar
- •1½ teaspoons black pepper
- •¼ cup fresh flat-leaf parsley
- •6 sheets phyllo sheets
- •1 handful fresh flat-leaf parsley leaves
- •torn into pieces
Cooking Instructions
- 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.
15 min
- 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.
25 min
- 3.
Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
10 min
- 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.
15 min
- 5.
Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
20 min
