Name: Eggplant and hummus lamb tarts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Eggplant and hummus lamb tarts

Hummus

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