Plant-based Lamb and Roasted Eggplant Tart
This plant-based lamb and roasted eggplant tart is simple yet delicious combining spiced eggplant, flaky puff pastry and a tangy lemon mayo with flavourful lamb style strips. This is the perfect recipe for when you’re looking for something different but don’t want to spend too long in the kitchen as the oven does most of the work for you!
Servings 2 servings
Calories 748kcal
Ingredients
For the roasted eggplant:
- 1 medium eggplant
- 1 tablespoon olive oil
- 1-2 cloves garlic
- Juice of one lemon
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
For the tart:
- 1 sheet puff pastry thawed
- 1-2 tablespoons plant-based milk
- 200 grams plant-based lamb style strips thawed
For the dressing:
- ¼ cup vegan mayonnaise or greek-style yoghurt
- 1-2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 220°C and line a small baking tray with baking paper.
- Start by roasting the eggplant. Cut the eggplant in half lengthwise and brush the cut side with olive oil. Place the eggplant cut side down on the baking tray and place into the oven for 30 minutes until the eggplant is very soft.
- Remove the eggplant skin and discard. Place the roasted eggplant flesh into a fine metal sieve and strain out any excess liquid before placing into a bowl.
- Add the garlic, lemon juice, parsley, cumin, paprika and salt to the bowl and mix well with a spoon until well combined.
- Turn the oven down to 200°C and line a large baking tray with baking paper and a light spray of cooking oil. Lay the sheet of puff pastry onto the baking tray and brush the edges with plant based milk. Gently fold in all 4 edges approximately 1 cm. Prick the base of the tart with a fork to allow the pastry to release steam while cooking and brush the edges with more plant-based milk.
- Spread an even layer of the eggplant mixture over the base of the tart. Place the lamb style strips over the top. Place the tart in the oven to cook for 15-20 minutes or until the pastry edges are golden and flakyy.
- Before serving, mix together the vegan mayonnaise or yoghurt with lemon juice. Season with salt and pepper to taste.
- Drizzle the sauce over the top of the tart and garnish with more chopped parsley before slicing and serving.
Nutrition
Calories: 748kcal | Carbohydrates: 60g | Protein: 23g | Fat: 45g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 461mg | Potassium: 570mg | Fiber: 7g | Sugar: 9g | Vitamin A: 378IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 1mg