Time: 25 min.
Complexity: easily
Servings: 4

Eggplant slices with hummus, lemon zest, and parsley make a great side dish or appetizer. Rich in antioxidants, eggplant and hummus, which are high in protein and fiber, make this dish healthy and nutritious. The hummus adds an oriental touch, while the parsley and lemon add a refreshing note.

Ingredients:

• 2 mini eggplants (about 15 cm each), unpeeled, cut each into 10 rounds
• 1 tbsp. l. olive oil
• 1/2 cup hummus
• 4 cherry tomatoes, cut into quarters
• 2 tablespoons parsley leaves
• 1 teaspoon finely grated lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggplants, hummus, cherry tomatoes, lemon zest, parsley

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Preparation:

Step 1
• Heat a large nonstick skillet over medium heat and add oil. Add the eggplant slices and season with 1/4 teaspoon salt. Cover and cook until the eggplants are golden brown on the bottom, about 4 minutes.
Step 2
• Reduce the heat to medium-low and, working quickly, flip each circle over and top with a generous dollop of hummus and a cherry tomato quarter, round-side down. Cover and cook until the underside is golden brown, about 7 minutes.
Step 3
• Transfer the medallions to a plate with a spatula. Sprinkle with parsley and lemon zest and serve.
  
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Votes: 5