Chickpea, Eggplant, and Tomato Tarts

Chickpea, Eggplant, and Tomato Tarts
Photo by Matthew Hranek

Ingredients

  • ½ cup extra-virgin olive oil
  • 6 17- by 12-inch phyllo sheets (from a 1-lb package)
  • 1 15- to 19-oz can chickpeas
  • ½ teaspoon paprika
  • 1 ½ teaspoons black pepper
  • 1/8 teaspoon ground cumin
  • 1 Turkish or 1/2 California bay leaf
  • + 8 more ingredients
    • ¼ cup fresh flat-leaf parsley
    • 1 14 1/2- to 16-oz can stewed tomatoes
    • 1 1-lb eggplant
    • fresh flat-leaf parsley
    • 3 garlic cloves
    • 1 ¾ teaspoons salt
    • 1 teaspoon sugar
    • 1 medium onion

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 o...

View full recipe at Epicurious

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