Middle-Eastern Eggplant Rounds

Name: Middle-Eastern Eggplant Rounds
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams baby Italian eggplants (about each), unpeeled, cut into 8 rounds each; 2 Tbsps fresh flat-leaf parsley leaves; 4 cherry or grape tomatoes, quartered; 4 servings Kosher salt; 1 teaspoon finely grated lemon zest; 1 Tbsp extra-virgin olive oil; 118 milliliters roasted garlic hummus or other prepared hummus

Middle-Eastern Eggplant Rounds might be just the side dish you are searching for. This recipe serves 4. One serving contains 82 calories, 2g of protein, and 4g of fat. Only It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of kosher salt, roasted garlic hummus, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat and add the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cherry Tomato