Caramelised Red Onion and Feta Tartlets with Baby Spinach and Eggplant Relish
	3 Tbs    extra-virgin olive oil   4.5 cups    red onions   3 Tbs    brown sugar   500 g    goat cheese feta   8   eggs   600 ml    cream   3 tsp    dill, dried   3 bunches    baby spinach   200 g    eggplant relish     1 Prep: Finely slice red onion, finely chop spinach and crumble feta cheese Pre-heat oven to 180°C. 2 Heat oil in a large skillet. Add red onion and sugar and sauté over moderate-low heat until golden and caramelised. Stir in the spinach and dill and cook covered until the zucchini is wilted, about 4 to 5 minutes. 3 Whisk eggs and cream together in a large bowl. Stir in the feta cheese and the onion-spinach mixture. Season to taste. 4 Spoon the mixture into prepared tartlet cases and bake for 10-15 minutes, until the tops are golden. 5 Reheat in moderate oven for 10 minutes and serve with eggplant relish for dipping.   Servings: 10 Yield: 50   Copyright © 2006, The Gourmet Saint