Eggplant & Haloumi Tarts

Name: Eggplant & Haloumi Tarts
Ingredients: 1 medium eggplant, peeled and chopped coarsely [2]; 1.5 teaspoon ground coriander [2]; 1.5 teaspoon ground cumin [2]; ½ teaspoon chili [2]; 2 tablespoons olive oil [2]; ¼ cup light brown sugar [4]; ¼ cup water [4]; 1 lime for juice [5] and zest [8]; 2 tablespoons finely chopped fresh flat-leaf parsley [6]; 100g haloumi cheese, sliced thickly [7]; 2 tablespoons lemon juice [7]; 1 teaspoon finely cracked black pepper [7]; baked mini start shells made from half a portion of [pie crust dough]({% post_url 2020-11-25-pie-crust)) (make ahead)

Based on Ailin's recipe.

Ingredients

Makes

1 medium eggplant, peeled and chopped coarsely [2]
1.5 teaspoon ground coriander [2]
1.5 teaspoon ground cumin [2]
½ teaspoon chili [2]
2 tablespoons olive oil [2]
¼ cup light brown sugar [4]
¼ cup water [4]
1 lime for juice [5] and zest [8]
2 tablespoons finely chopped fresh flat-leaf parsley [6]
100g haloumi cheese, sliced thickly [7]
2 tablespoons lemon juice [7]
1 teaspoon finely cracked black pepper [7]
baked mini start shells made from half a portion of [pie crust dough]({% post_url 2020-11-25-pie-crust)) (make ahead)

Preparation

Preheat oven to 200C/400F
Toss eggplant, spices and oil in a small baking dish; season.
Cover dish and roast for 20 minutes. Remove cover and roast for a further 10 minutes, or until eggplant is tender.
Combine sugar and water in a small saucepan. Stir over heat until the sugar dissolves.
Blend or process the eggplatn mixture, sugar syrup and lime juice until the eggplant is coarsely chopped.
Stir in parsley; cover to keep warm.
Sprinkle haloumi with lemon juice and pepper. Cook in a fry pan to brown both sides. Cut haloumi into 30 pieces
Fill tart shells with warm eggplant mixture, top with haloumi and sprinkle with lime rind