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.

No additional tips available.

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

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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.

Eggplant And Hummus Lamb Tarts

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