Food Network's Middle-Eastern Eggplant Rounds
Recipe courtesy of Food Network Kitchen

Zesty Eggplant and Hummus Rounds

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



  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.