BEANS: Chickpea, Eggplant, and Tomato Phyllo Tarts

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Chickpea, Eggplant, and Tomato Phyllo Tarts

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant -- (1-lb)

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 bay leaf -- or 1/2 California bay leaf

3 garlic cloves -- minced

1 can stewed tomatoes -- (14 1/2- to 16-oz) drained, reserving

juice, and coarsely chopped

1/2 teaspoon paprika -- (not hot)

1/8 teaspoon ground cumin

1 can chickpeas -- (15- to 19-oz) rinsed and drained

1 teaspoon sugar

1 1/2 teaspoons black pepper

1/4 cup coarsely chopped fresh flat-leaf parsley

6 phyllo sheets -- (17- by 12-inch) thawed if frozen

(from a 1-lb package)

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.

 

 

Makes 4 vegetarian main-course or 8 to 10 side-dish servings.

 

 

" 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

roasted mushroom and barley gravy. "

 

ChupaNote: short-cut use phyllo shells or tarts.

 

Source:

" Epicurious.com "

S(Formatted by Chupa Babi):

" 07.15.08 "

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Per Serving (excluding unknown items): 576 Calories; 32g Fat (48.8% calories

from fat); 14g Protein; 62g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

1106mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 6

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 26370 0 0 0 0 0 0 0 0 26025 0 0 0