2000s Recipes + Menus
Chickpea, Tomato and Eggplant Tarts
Serves4 (vegetarian main-course) or 8 to 10 (side dish)
- Active Time:45 min
- Start to Finish:1 1/4 hr
November 2005
These satisfying tarts may incite “vegetarian envy” in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.
- 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
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Garnish:
fresh flat-leaf parsley leaves, torn into pieces
Make filling:
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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.
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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:
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Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
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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.
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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).
- Keywords
- lillian chou,
- vegetarian,
- eggplant,
- tomato
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