- 1 medium eggplant (300g), peeled, chopped coarsely
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoon olive oil
- 1/4 cup (55g) firmly packed brown sugar
- 1/4 cup (60ml) water
- 1/4 cup (60ml) lime juice
- 2 tablespoon fresh flat-leaf parsley, finely chopped
- 100 gram haloumi cheese, sliced thickly
- 2 tablespoon lemon juice
- 1 teaspoon finely cracked black pepper
- 30 baked mini shortcrust or puff pastry tart shells
- 1Preheat oven to 200°C (180°C fan-forced).
- 2Toss 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.
- 3Combine sugar and the water in small saucepan, stir over heat until sugar dissolves.
- 4Blend or process eggplant mixture, sugar syrup and lime juice until eggplant is coarsely chopped. Stir in parsley, cover to keep warm.
- 5Sprinkle cheese with lemon juice and pepper; cook on heated barbecue (or grill or grill plate) until browned both sides. Chop cheese into 30 pieces.
- 6Meanwhile, 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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