Chickpea, Eggplant, and Tomato Tarts

Recipe from Gourmet November 2005 Serves 4 as a main or 8 to 10 as a side

This looks like a nice meatless meal option, the eggplant and chickpeas make it a more substantial dish.

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” thick slices

1 Bay Leaf

3 Garlic cloves, minced

1 lb Stewed Tomatoes, drained, reserving juice and coarsely chop

1/2 tsp Paprika

1/8 tsp ground Cumin

1 15 oz can of Chickpeas, rinsed and drained

1 1/2 tsp Black Pepper

1/4 cup coarsely chopped fresh Parsley

6 Phyllo sheets 

Peel eggplant and cut into 1/2” cubes.  Top with 1 tsp salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water. **I no longer sweat my eggplant with salt, I find with ours it is fresh and I don’t find it makes enough of a difference to make it worthwhile.  Heat 2 TB oil in a 12” 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 TB 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. 1/2 tsp pepper, and remaining 3/4 tsp salt and simmer, stirring occasionally, until filling is thickened and most of the liquid is evaporated, a bout 5 minutes.  Remove from heat and stir in parsley, then discard bay leaf.  To make the 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 the remaining oil and top with 2 more sheets, brushing each with oil.  Sprinkle with 1/2 tsp 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” apart on baking sheet.  Bake, rotating baking sheet 180 degrees after 10minutes, until edges of tarts are golden, 15 to 20 minutes total.  Serve immediately.  Notes” Filling, without parsley can be made 1 dat ahead, chilled and covered.  Stir in parsley before using.  Tarts can be baked 6 hours ahead and kept, uncovered, at room temp.

Roasted Tomato Salsa

Recipe from Kevin Is Cooking

2 lb Romas

2 Jalapeno Peppers - I used our Serranos, but used only 1 and took the veins and seeds out

1 large Onion

8 cloves Garlic - I used about 1/2 that much

1 Chipotle Pepper in Adobo Sauce - I made several batches and added more so it probably worked out to 1 1/2 Chipotle peppers

1 Lime

1 tsp Salt

Slice tomatoes and peppers lengthwise.  Remove skin from onion, halve and slice into 1/2” pieces.  Place tomatoes, jalapeños skin side up on a baking sheet with onion and garlic.  Place baking tray under broil and cook for 6-8 minutes until charred.  Remove from oven and allow to cool slightly.  Ina blender or food process, blend with chipotle pepper until smooth.  Season with lime juice and salt to taste.  Chill cover until read to serve.