Chickpea, Eggplant, and Tomato Tarts

Name: Chickpea, Eggplant, and Tomato Tarts
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons black pepper; 425 grams chickpeas, rinsed and drained; 411 grams stewed tomatoes, drained, reserving juice, and coarsely chopped; 454 grams eggplant; 1 Garnish: fresh flat-leaf parsley leaves, torn into; 59 milliliters coarsely chopped fresh flat-leaf parsley; 3 garlic cloves, minced; 0 teaspoons ground cumin; 118 milliliters extra-virgin olive oil; 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices; 1 teaspoons paprika (not hot); 72 inches (17- by phyllo sheets (from a 1-lb package), thawed if frozen; 2 teaspoons salt; 1 teaspoon sugar; 1 Turkish or 1/2 California bay leaf

For $1.89 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 543 calories, 12g of protein, and 32g of fat. If you have sugar, salt, onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

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.

Ingredients you will need

Eggplant

Water

Salt

Equipment you will use

Colander

Bowl

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.

Ingredients you will need

Bay Leaves

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes.

Ingredients you will need

Eggplant

Garlic

Cooking Oil

Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes.

Ingredients you will need

Tomato

Paprika

Cumin

Juice

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.

Ingredients you will need

Tomato Juice

Chickpeas

Pepper

Sugar

Salt

Remove from heat and stir in parsley, then discard bay leaf.

Ingredients you will need

Bay Leaves

Parsley

Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

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.

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Kitchen Towels

Plastic Wrap

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.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Spatula

Knife

Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total.

Equipment you will use

Baking Sheet

Oven

Serve immediately.

•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).

Ingredients you will need

Parsley

Whole Turkey