Recipe

Eggplant and hummus lamb tarts

  • 45 mins cooking
  • 2 hrs marinating
  • Serves 4
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Ingredients

Eggplant and hummus lamb tarts
  • 1/4 cup (60 millilitres) olive oil
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 500 gram lamb backstrap
  • 1 small eggplant, thinly sliced
  • 1 tablespoon coarse cooking salt
  • 1 sheet puff pastry
  • 1 egg, beaten lightly
  • 1 tablespoon olive oil, extra
  • 50 gram baby spinach leaves
  • 1/4 cup (40 grams) seeded small black olives
Hummus
  • 1/4 cup (60 millilitres) hot water
  • 1 1/2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon tahini
  • 1 clove garlic, finely chopped
  • 1 teaspoon sea salt flakes
  • 400 gram canned chickpeas, rinsed, drained

Method

Eggplant and hummus lamb tarts
  • 1
    In a jug, combine oil with juice, garlic and herbs; reserve ¼ cup (60ml). Pour remaining mixture over lamb in shallow dish; turn to coat. Cover, refrigerate 2 hours.
  • 2
    Meanwhile, place eggplant in colander, sprinkle with salt. Stand eggplant 30 minutes. Rinse eggplant; pat dry.
  • 3
    Make hummus.
  • 4
    Preheat oven to 220°C.
  • 5
    Cut pastry in half. Place pastry on baking paper-lined oven tray. Prick pastry well with fork; brush pastry lightly with egg. Bake about 15 minutes or until puffed and browned.
  • 6
    Brush eggplant with extra oil; cook on heated oiled grill pan (or grill or barbecue) until browned on both sides and tender.
  • 7
    Season lamb, cook on grill pan until browned both sides and done as desired. Remove from pan; cover, stand 5 minutes before slicing thinly.
  • 8
    Spread hummus thickly over base of tarts, top with eggplant, lamb, spinach and olives; drizzle tarts with the reserved marinade.
Hummus
  • 9
    Blend ingredients until smooth; season to taste.

Notes

For a shortcut, use store-bought hummus and well-drained chargrilled eggplant.

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