Cherry tomato, eggplant and mozzarella filo tarts

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from the oven and top each with fresh basil leaves to garnish. Serve hot, warm or at room temperature.