3 eggplant purses Recipes

big glossy eggplant, slice 1/8-inch thick, chickpeas , rinse and drained, onion, finely diced, minced ginger, garlic, minced, tbp tomato paste, spoonfuls tomato sauce, big pod of tamarind* (original recipe calls for dry mango powder), turmeric powder, coriander seed powder, cumin seed, crushed, garam marsala, paprika to taste, some scallions, some cherry tomatoes, halved, salt and pepper

baby eggplants, cut into 1/2-inch dice and tossed with lemon juice to prevent oxidation, zucchini, peeled and cut into 1/2-inch dice, garlic cloves, lightly crushed with the side of a knife blade and minced, red onion, minced, olive oil, salt and freshly ground black pepper, grapeseed oil, shallot, minced, orange juice, balsamic vinegar, mango, peeled , sliced away from the pit and cut into 1/4-inch dice, minced fresh parsley leaves, salt, ground black pepper, cornstarch made into a slurry with 1 tsp water, garbanzo beans, drained, garlic cloves, lightly crushed with the side of a knife blade and quartered, crushed red pepper, lemon, juiced, tahini, olive oil , preferably extra-virgin, grapeseed oil, cubes hard and firm tofu, sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4), melted butter, eggs, lightly beaten , for egg wash, sugar, ground cinnamon