Eggplant And Hummus Lamb Tarts - cooking recipe

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

Preparation

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.
Meanwhile, place eggplant in colander and sprinkle with salt. Let stand eggplant 30 mins. Rinse eggplant; pat dry.
For the hummus, process 1/4 cup hot water plus all ingredients until smooth. Season to taste.
Preheat the oven to 425\u00b0F.
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.
Brush eggplant with remaining 1 tbsp oil. Cook on heated oiled grill pan (or on the grill) until browned on both sides and tender.
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.
Spread hummus thickly on tart crusts. Top with eggplant, lamb, spinach and olives. Drizzle tarts with the reserved marinade.