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.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 284 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 2 grams, Sugar 4 grams
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