Spiced Lamb Tartlets Topped with Eggplant Marmalade and Tzatziki
	3 cups    extra-virgin olive oil   7 cups    onions   1 tsp    garlic   3 kg    lamb mince   3 cups    sultanas   3 cups    pine nuts   3 cups    blanched almonds   .75 cups    tomato paste   3 cups    parsley   1 tsp    rosemary   250 g    eggplant marmalade   250 g    tzatziki     1 Prep: finely chop onion, parsley and rosemary. Mince garlic. 2 Heat oil in pan and sauté onions and garlic until golden. Add lamb, sultanas, pine nuts, almonds and tomato paste. Mix well and bring to boil, reduce heat and simmer briefly before stirring in parsley and rosemary. 3 Remove from heat and spoon into prepared tartlet shells and garnish with eggplant marmalade and tzatziki before serving.   Servings: 30 Yield: 120 tartlets   Copyright © 2006, The Gourmet Saint