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.

Recipe courtesy of Food Network Kitchen

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Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

From Food Network Kitchens

My Private Notes

Name: Middle-Eastern Eggplant Rounds
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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