Chickpea, Aubergine, and Tomato Tarts

Ingredients for Chickpea, Aubergine, and Tomato Tarts

• 1 (1-lb) aubergine

• 1 3/4 colheres de chá de sal

• 120ml de azeite de oliva extra-virgem

• 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices

• 1 folha de louro turca ou 1/2 folha de louro da Califórnia

• 3 dentes de alho, picados

• 1 (14 1/2- to 450g ) can stewed tomatoes, drained, reserving juice, and coarsely chopped

• 1/2 teaspoons paprika (not hot)

• 1/8 colher de chá de cominho em pó

• 1 (15- to 550g ) can chickpeas, rinsed and drained

• 1 colher de chá de açúcar

• 1 1/2 teaspoons black pepper

• 1/4 xícara de salsinha fresca de folha lisa, grosseiramente picada

• 6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen

• Garnish: fresh flat-leaf parsley leaves, torn into pieces

How to make Chickpea, Aubergine, and Tomato Tarts

Peel aubergine 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, aubergine, and garlic and cook, stirring, until aubergine 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 teaspoons pepper, and remaining 3/4 teaspoons 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.

Put oven rack in middle position and preheat oven to 218°C. 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 teaspoons pepper, then cut stack in half crosswise with a sharp knife. Spoon 240ml filling into centre 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.