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.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Wow, this recipe was great. I will definately make it again.