High-protein, fiber-packed hummus can be more than a dip! In this guest-worthy appetizer or cocktail bite it tops tender, golden brown slices of eggplant and is finished with a bright touch of lemon and parsley.
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.
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.