Chickpea, Aubergine, and Tomato Tarts

Ingredients for Chickpea, Aubergine, and Tomato Tarts

• 1 (1-lb) aubergine

• 1 3/4 teaspoons salt

• 120ml olio extravergine di oliva

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

• 1 foglia di alloro turco o 1/2 foglia di alloro della California

• 3 spicchi d'aglio, tritati

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

• 1/2 teaspoons paprika (not hot)

• 1/8 teaspoons ground cumin

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

• 1 cucchiaino di zucchero

• 1 e 1/2 cucchiaini di pepe nero

• 1/4 tazza di prezzemolo fresco a foglia piatta tritato grossolanamente

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

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

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.

Avvertenza

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