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)
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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