Galettes are basically rustic pies with anything you want in the middle! These Moroccan eggplant galettes are packed full of aromatic spices, flavor, and texture. If you’re not such a spice-fan, ditch the jalepeño all-together, cut back on the black pepper, and if you’re purchasing harissa instead of making this recipe, taste it before adding the entire amount! You don't want to miss this warm, flavorful little bites.

Moroccan Eggplant Mini Galettes With Chickpeas and Harissa [Vegan, Gluten-Free]

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Serves

8 mini galettes

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Ingredients

For the Filling:

  • 1 tablespoon olive oil
  • 2 small eggplants, peeled and cut into 1/2-inch cubes (about 2 1/4 cups)
  • 2 garlic cloves, minced
  • 1/2 large onion, chopped
  • 1 jalapeño, diced
  • 2 cups cooked chickpeas
  • 1/4 cup raisins
  • 1/2 cup dried apricots, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup harissa (see below for the recipe or use store bought)
  • 1 Quinoa and Olive Oil Pastry (below)

For the Quinoa and Olive Oil Pastry:

  • 1 cup brown rice flour, plus more for dusting
  • 1 cup quinoa flour
  • 2/3 cups almond flour
  • 1/2 cup garbanzo-fava flour
  • 2 teaspoons salt
  • 1/2 cup olive oil
  • 1 cup water

For the Harissa:

  • 1 red sweet pepper
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon caraway seeds, toasted and ground in a spice grinder
  • 1 tablespoon olive oil
  • 1 small onion, coarsely chopped
  • 3 cloves garlic, coarsley chopped
  • 3 serrano chiles, coarsley chopped
  • 1 1/2 teaspoons tomato paste
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
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Preparation

To Make the Pastry:

  1. Combine the first six ingredients in a food processor. Pulse a couple of times to aerate the ingredients. Add the olive oil and 1 cup cold water. Pulse until the dough comes together.
  2. Transfer the dough to a work surface, knead it a couple of times and press it into a disk. Wrap in parchment paper, and refrigerate it for 30 minutes.

To Make the Filling:

  1. Heat oil in a large skillet over medium-high heat. Cook eggplant, garlic, jalepeño, and onion, stirring occasionally, until tender and slightly golden, about 8 minutes. Stir in the beans, raisins, apricots, and spices, and harissa. Taste to adjust seasoning, if necessary.
  2. Divide the pastry dough into 8 equal pieces. Dust a work surface with brown rice flour and roll each piece into roughly an 8-inch circle. Spoon 3/4-1 cup filling into the center and pile the edges up around it, pinching it as you go. Transfer the galette to a baking pan, and follow the same process with the remaining 7 pieces.
  3. Preheat the oven to 400°F.  Bake for about 10 minutes, and then turn the oven down to 350°F.
  4. Cover the galettes as necessary with foil to prevent excessive browning and bake until done, about 20 more minutes
  5. Let the galettes cool slightly before eating.

To Make the Harissa:

  1. Place the pepper, on foil, under the broiler in the oven, turning it occasionally for about 10 minutes, until it is blackened on the outside and completely soft. Transfer to a cutting board and allow to cool. Peel the pepper and discard the skin and seeds.
  2. Heat the olive oil in a sauté pan over medium heat, and fry the onion, garlic, and chiles for 10-12 minutes until they start to become caramelized.
  3. Now turn the sweet pepper, onion/hot pepper mixture, and remaining ingredients into a food processor. Blitz everything together until it becomes a smooth paste.
 
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