Spiced eggplant and haloumi tarts

spiced eggplant and haloumi tarts
30 Item



1.Preheat oven to 200°C (180°C fan-forced).
2.Toss eggplant, cumin, coriander and oil in small baking dish, season. Cover dish, roast 20 minutes. Remove cover, roast 10 minutes or until eggplant is tender.
3.Combine sugar and the water in small saucepan, stir over heat until sugar dissolves.
4.Blend or process eggplant mixture, sugar syrup and lime juice until eggplant is coarsely chopped. Stir in parsley, cover to keep warm.
5.Sprinkle cheese with lemon juice and pepper; cook on heated barbecue (or grill or grill plate) until browned both sides. Chop cheese into 30 pieces.
6.Meanwhile, fill tart shells with warm eggplant mixture, top with cheese, and fine shreds of lime rind.

For an earthier flavour, barbecue the whole eggplant. First prick the skin all over with a fork, then cook the eggplant for about 30 minutes – depending on its size and the heat of the barbecue – or until the eggplant collapses. Cool the eggplant, peel away the skin, then proceed with the recipe. Mini shortcrust and puff pastry tart shells are available from most major supermarkets and delicatessens. Shred thin strips of rind from lime to garnish tarts.


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