Baking

Eggplant and hummus lamb tarts

eggplant and hummus lamb tarts
4
45M
2H

Ingredients

Hummus

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.

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

Note

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