Eggplant Rounds with Hummus and Tomatoes
Eggplant and tomatoes are local staples here on Oahu, so this easy recipe should be part of your repertoire
Servings Prep Time
4servings 10minutes
Cook Time
15 minutes
Servings Prep Time
4servings 10minutes
Cook Time
15 minutes
Ingredients
  • 1tbs olive oilextra-virgin
  • 2 round eggplantsabout 6 oz each, unpeeled, cut into 8 rounds each
  • salt
  • 1/2cup hummusroasted garlic or other flavor
  • 4 tomatoescherry or grape, quartered
  • 2tbls flat leaf parsley leavesfresh
  • 1tsp fresh lemon juice
Recipe Notes

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.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/middle-eastern-eggplant-rounds-recipe.html?oc=linkback