Eggplant and hummus lamb tarts | Women's Weekly Food

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