CHICKPEA, EGGPLANT, AND TOMATO TARTS

[Guest guest]

@@@@@

CHICKPEA, EGGPLANT, AND TOMATO TARTS

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

 

 

 

 

 

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).

 

Source; Gourmet, November 2005

Formatted by Chupa Babi in MC: 01.07.06

 

ChupaNote: This recipe has been floating around my file for awhile.

Next time I make it I’m using those Pepperidge Farm puff pastry

tartlets, or making it all in one piece like borek (Turkish boreg).

Its way less work. And I prefer the taste of mint with this, rather

than the oregano I used. I’d prefer leeks too. Oh, well it ain’t

revolution, its evolution.

 

-----