Eggplant And Hummus Lamb Tarts

  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 425u0b0F.
  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.

olive oil, lemon juice, clove garlic, parsley, fresh rosemary, lamb fillet, eggplant, kosher salt, pastry, egg, baby spinach leaves, black olives, lemon juice, olive oil, tahini, clove garlic, kosher salt, chickpeas

Taken from recipes-plus.com/api/v2.0/recipes/35558 (may not work)

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