Eggplant And Hummus Lamb Tarts Recipe

Name: Eggplant And Hummus Lamb Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tbsp olive oil; 2 tbsp lemon juice; 1 clove garlic, crushed; 1 tbsp finely chopped fresh flat-leaf parsley; 1 tbsp finely chopped fresh rosemary; 1 lb lamb fillet; 1 small eggplant, thinly sliced; 1 tbsp kosher salt; 1 sheet frozen puff pastry, thawed; 1 None egg, lightly beaten; 1 cup baby spinach leaves; 1/4 cup pitted small black olives; None None FOR THE HUMMUS; 1 1/2 tbsp lemon juice; 1 tbsp olive oil; 1 tbsp tahini; 1 clove garlic, finely chopped; 1/2 tsp kosher salt; 1 can (15 oz) chickpeas, drained and rinsed

Servings: persons

1/4 cup plus 1 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, crushed
1 tbsp finely chopped fresh flat-leaf parsley
1 tbsp finely chopped fresh rosemary
1 lb lamb fillet
1 small eggplant, thinly sliced
1 tbsp kosher salt
1 sheet frozen puff pastry, thawed
1 None egg, lightly beaten
1 cup baby spinach leaves
1/4 cup pitted small black olives
None None FOR THE HUMMUS
1 1/2 tbsp lemon juice
1 tbsp olive oil
1 tbsp tahini
1 clove garlic, finely chopped
1/2 tsp kosher salt
1 can (15 oz) chickpeas, drained and rinsed

1
Combine 1/4 cup of the oil, lemon juice, garlic and herbs in a shallow dish; reserve 1/4 cup. Add lamb to dish; turn to coat. Cover; refrigerate 2 hours.
2
Meanwhile, place eggplant in colander and sprinkle with salt. Let stand eggplant 30 mins. Rinse eggplant; pat dry.
3
For the hummus, process 1/4 cup hot water plus all ingredients until smooth. Season to taste.
4
Preheat the oven to 425u00b0F.
5
Cut pastry in half. Place on parchment paper-lined baking pan. Prick pastry well with fork; brush lightly with egg. Bake about 15 mins or until puffed and browned.
6
Brush eggplant with remaining 1 tbsp oil. Cook on heated oiled grill pan (or on the grill) until browned on both sides and tender.
7
Season lamb. Cook on grill pan until browned both sides and cooked to desired doneness. Remove from pan. Let stand, loosely covered with foil, 5 mins before slicing thinly.
8
Spread hummus thickly on tart crusts. Top with eggplant, lamb, spinach and olives. Drizzle tarts with the reserved marinade.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup plus 1 tbsp olive oil, 2 tbsp lemon juice, 1 clove garlic, crushed, 1 tbsp finely chopped fresh flat-leaf parsley, and more.

Yes, Eggplant And Hummus Lamb Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggplant And Hummus Lamb Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions