These tarts are perfect for a weekend lunch or light dinner accompanied with salad.
Ingredients
| 1 | Eggplant, (diced into 2cm cubes) |
| 1 Tbsp | Olive oil |
| 1 clove | Garlic, (crushed) |
| 1 tsp | Smoked paprika |
| 2 tsp | Fresh thyme |
| 6 sheets | Filo pastry |
| 60 g | Butter, (melted) |
| 150 g | Buffalo mozzarella, (fresh) |
| 16 | Cherry tomatoes (Main) |
| 1 | Salt |
| 1 | Fresh basil, (to garnish) |
Directions
- Preheat the oven to 200C. Toss eggplant with the olive oil, garlic, paprika and thyme and place in a roasting pan. Cook for 20 minutes.
- Lightly grease the tart/large muffin tins with oil spray or softened butter. Cut filo pastry sheets into squares to fit the tins, with some overlap.
- Brush each layer with melted butter before fitting into the tart tins. Layer three sheets for each hole so there are three layers of filo in each, buttered in between.
- Fill with the eggplant mixture and pile pieces of mozzarella and then the halved tomatoes, cut-side down, on top. Season with salt and pepper and bake for approximately 20 minutes or until pastry is golden.
- Remove from the oven and top each with fresh basil leaves to garnish. Serve hot, warm or at room temperature.