Middle-Eastern Eggplant Rounds

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.
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. Transfer to a platter using a spatula. Sprinkle with the parsley and lemon zest and serve.