Looking for a delicious eggplant rounds recipe? Here is a middle-eastern dish packed with nutrients such as fiber, protein, and antioxidants.
Middle-Eastern Eggplant Rounds Recipe
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. This eggplant rounds recipe is very healthy and nutritious.
- 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.
- 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.
- Calories: 106;
- Total Fat: 7 grams;
- Saturated Fat: 0.5 grams;
- Protein: 2 grams;
- Total Carbohydrate: 12 grams;
- Sugar: 4 grams;
- Fiber: 4 grams;
- Cholesterol: 0 milligrams;
- Sodium: 284 milligrams.
Hopefully, you’ll enjoy this middle-eastern recipe that’s both simple and tasty at the same time.
Make sure to check our food section for more delicious, finger-licking recipes. They’re all healthy, so you won’t compromise your diet.