Chickpea, Eggplant, and Tomato Tarts

Vegetarian
Vegan
Dairy Free
Health score
39%
Chickpea, Eggplant, and Tomato Tarts
1500 min.
4
362kcal

Suggestions

These tarts are a delicious and hearty vegetarian option that are perfect for a cozy night in or a dinner party with friends. The combination of chickpeas, eggplant, and tomatoes creates a flavorful and satisfying filling, while the phyllo dough adds a crispy and flaky texture. The spices and herbs used in this recipe, such as cumin, paprika, and parsley, give the tarts a warm and inviting aroma and taste. This recipe is not only vegetarian but also vegan and dairy-free, making it a great option for those with dietary restrictions. The preparation time is minimal, and the tarts can be made ahead of time, making them a convenient choice for busy weeknights or last-minute get-togethers.

The nutritional profile of these tarts is impressive, offering a good source of protein, fiber, and several vitamins and minerals. The chickpeas provide plant-based protein and fiber, while the eggplant and tomatoes contribute to the dish's vitamin and mineral content. These tarts are not only delicious but also provide a well-balanced and nutritious meal option.

Whether you're looking for a meatless meal option or simply want to try something new, these Chickpea, Eggplant, and Tomato Tarts are sure to impress. With their combination of flavors, textures, and nutritional benefits, they are a great addition to any recipe repertoire.

Ingredients

  • 1.5 teaspoons pepper black
  • 15 oz garbanzo beans rinsed drained canned
  • 14.5 oz canned tomatoes drained coarsely chopped canned
  • lb eggplant 
  • leaf flat parsley fresh
  • 0.3 cup parsley fresh coarsely chopped
  •  garlic clove minced
  • 0.1 teaspoon ground cumin 
  • 0.5 cup olive oil extra virgin extra-virgin
  • medium onion halved lengthwise
  • 0.5 teaspoon paprika hot (not )
  • 72 inch dough frozen thawed (from a 1-lb package)
  • 1.8 teaspoons salt 
  • teaspoon sugar 
  •  bay leaves 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • plastic wrap
  • aluminum foil
  • kitchen towels
  • spatula
  • colander

Directions

  1. 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.
  2. 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.
  3. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes.
  4. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes.
  5. 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.
  6. Remove from heat and stir in parsley, then discard bay leaf.
  7. Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
  8. 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.
  9. 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.
  10. Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total.
  11. Serve immediately.
  12. •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).

Nutrition Facts

Calories362kcal
Protein12.71%
Fat25.94%
Carbs61.35%

Properties

Glycemic Index
97.36
Glycemic Load
17.41
Inflammation Score
-8
Nutrition Score
24.943912796352%

Flavonoids

Delphinidin
97.17mg
Apigenin
8.65mg
Luteolin
0.08mg
Isorhamnetin
1.38mg
Kaempferol
0.24mg
Myricetin
0.64mg
Quercetin
5.68mg

Nutrients percent of daily need

Calories:361.77kcal
18.09%
Fat:10.85g
16.7%
Saturated Fat:1.75g
10.94%
Carbohydrates:57.77g
19.26%
Net Carbohydrates:45.94g
16.7%
Sugar:10.86g
12.07%
Cholesterol:0mg
0%
Sodium:1675.96mg
72.87%
Alcohol:0g
100%
Protein:11.96g
23.93%
Manganese:1.72mg
86.22%
Vitamin K:80.99µg
77.13%
Fiber:11.84g
47.35%
Vitamin B6:0.84mg
41.94%
Folate:116.79µg
29.2%
Vitamin B1:0.43mg
28.35%
Iron:4.93mg
27.41%
Copper:0.53mg
26.27%
Vitamin C:20.13mg
24.4%
Potassium:836.24mg
23.89%
Vitamin B3:4.13mg
20.65%
Selenium:14.26µg
20.37%
Magnesium:79.32mg
19.83%
Phosphorus:195.49mg
19.55%
Vitamin E:2.56mg
17.06%
Vitamin B2:0.29mg
16.82%
Vitamin A:730.27IU
14.61%
Vitamin B5:1.14mg
11.4%
Calcium:108.68mg
10.87%
Zinc:1.56mg
10.39%
Source:Epicurious
90 min.
15
237kcal
45 min.
36
67kcal
15 min.
8
267kcal
45 min.
18
169kcal
45 min.
1
171kcal
90 min.
15
178kcal