High in protein and fibre, hummus can be more than a dip in this guest-worthy dish. Antioxidant-rich eggplant is stacked with hummus and flavoured with lemon and parsley for a fresh, low-calorie taste.
tbsp extra-virgin olive oil
baby Italian eggplants (about 6 oz each), unpeeled, cut into 8 rounds each
cup roasted garlic hummus or other prepared hummus
cherry or grape tomatoes, quartered
tbsp fresh flat-leaf parsley leaves
tsp 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.