Baba ghanoush tarts
- August 2017
- Makes 4
- Hands-on time 40 min, oven time 25 min
Baba ghanoush tarts are for you if smoky, garlicky dips are your thing. Once you’ve made the aubergine mix, these tarts are quick to throw together – perfect for an easy vegetarian starter.
If it’s a simple baba ghanoush recipe you’re after, try this one.
- Vegetarian recipes
- 49.7g (15.2g saturated)
- 39.6g (4.6g sugars)
- 375g pack ready-rolled shortcrust pastry
- Olive oil for frying
- 1 medium aubergine, cut into 1cm cubes
- Extra-virgin olive oil for drizzling
For the baba ghanoush
- 1 medium aubergine
- 100g thick greek yogurt
- Handful each fresh mint, parsley and coriander, roughly chopped
- 1 garlic clove, crushed
- 1½ tbsp tahini
- Juice 1 lemon, plus extra (optional)
You’ll also need…
- 4 x 10cm fluted tart tins
- Heat the oven to 200°C/180°C fan/gas 6. Cook the aubergine for the baba ghanoush: if you have a gas hob, turn it up high and, using tongs, hold the aubergine directly over the flame, turning until it’s soft and charred all over. If you don’t havea gas hob, put the aubergine under a very hot grill, turning until it blackens and turns soft. Either method will take 15-20 minutes. Put in a freezer bag and seal.
- Unroll the pastry, then cut into 4 equal squares. Line the tart tins with the pastry, then trim off the excess. Line each case with foil and fill with ceramic baking beans or rice. Bake for 20 minutes, remove the baking beans and foil, then cook for 4-5 minutes more until the pastry feels sandy to the touch. Leave the pastry cases to cool completely.
- Once the aubergine is cool enough to handle, remove from the bag, peel off the burnt skin and whizz to a purée in a food processor with the other baba ghanoush ingredients (reserve a few herbs to garnish). Season with salt, pepper and more lemon juice, if needed.
- Heat a large frying pan with a generous glug of oil and fry the aubergine cubes until golden and crisp (about 10 minutes). Divide the baba ghanoush equally among the pastry cases and top with the aubergine cubes. Sprinkle over the reserved herbs and add a drizzle of extra-virgin olive oil to serve.
Take the pastry out of the fridge 5 minutes before you want to use it to make it easier to unroll.
Adjust the amount of tahini to suit your taste (or leave it out if you prefer).
Make the baba ghanoush without the herbs up to 24 hours in advance. Whizz in the herbs using a food processor just before serving, so they keep their vibrant colour. The pastry cases can be made up to 12 hours ahead. Leave to cool, then store in a sealed container (or well wrapped in foil and cling film) until ready to use. Briefly refresh the pastry cases in a warm oven if they feel soft.
Baba ghanoush is a smoky aubergine dip popular throughout the Middle East.
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