High in protein and fiber, hummus can be more than a dip in this guest-worthy dish. Antioxidant-rich eggplant is stacked with hummus and flavored with lemon and parsley for a fresh, low-calorie taste.
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 106 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 284 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 4 grams
Ingredients
1 tablespoon extra-virgin olive oil
2 baby Italian eggplants (about 6 ounces each), unpeeled, cut into 8 rounds each
Kosher salt
1/2 cup roasted garlic hummus or other prepared hummus
4 cherry or grape tomatoes, quartered
2 tablespoons fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
Directions
- Heat a large nonstick skillet over medium-high heat and add the oil. Add the eggplant rounds and season with 1/4 teaspoon salt. Cover and cook until brown on the bottoms, about 4 minutes. Reduce the heat to medium-low and, working quickly, flip each eggplant round and top with a dollop of hummus and a cherry tomato quarter, rounded-side down. Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.
- Transfer to a platter using a spatula. Sprinkle with the parsley and lemon zest and serve.
