Chickpea, Eggplant, and Tomato Tarts Recipe

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Ingredients:

Serving

1 (1-lb) eggplant
1 3/4 tsp 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 tsp paprika (not hot )
1/8 tsp ground cumin
1 (15- to 19-oz) can chickpeas, rinsed and drained
1 tsp sugar
1 1/2 tsp 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

Directions:

Make filling: 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.
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.
Make tarts: Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
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.
Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
Cooks' notes: Filling, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley before using. Tarts can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat in a 350°F oven 15 to 20 minutes (while turkey stands, if making).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	517.52 Kcal (2167 kJ)
Calories from fat	291.69 Kcal
		% Daily Value*
Total Fat	32.41g	50%
Sodium	1315.5mg	55%
Potassium	765.07mg	16%
Total Carbs	47.14g	16%
Sugars	9.75g	39%
Dietary Fiber	5.58g	22%
Protein	12.36g	25%
Vitamin C	25.8mg	43%
Iron	1.8mg	10%
Calcium	101.1mg	10%

Amount Per 100 g
Calories	120.63 Kcal (505 kJ)
Calories from fat	67.99 Kcal
		% Daily Value*
Total Fat	7.55g	50%
Sodium	306.63mg	55%
Potassium	178.33mg	16%
Total Carbs	10.99g	16%
Sugars	2.27g	39%
Dietary Fiber	1.3g	22%
Protein	2.88g	25%
Vitamin C	6mg	43%
Iron	0.4mg	10%
Calcium	23.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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