Middle Eastern Eggplants

This recipe is perfect to serve as an appetizer at a gathering or party or simply as a side dish to complement your main course. Very easy to make and delicious, especially for fans of Middle Eastern food and culture.

Approximate Nutritional Content: 1 serving (recipe serves 4)

• Calories: 106 kcal.

• Grams of fat: 7 gr. equivalent to 1 fat serving

• Grams of carbohydrates: 12 gr. equivalent to 1 grain/vegetable serving

• Grams of protein: 2 gr.

Note: nutritional information may vary according to the quantity and type of ingredients used.

Ingredients:

• 1 tablespoon olive oil

• 2 small eggplants, unpeeled and sliced into not-too-thick rounds

• salt

• 1/2 cup store-bought or homemade hummus

• 5 cherry tomatoes (miniature) cut into quarters

• 2 tablespoons fresh parsley

• 1 teaspoon lemon zest

Preparation:

• Place the olive oil in a large skillet and heat over medium-high heat.

• Put the eggplant slices in the skillet and season with 1/4 teaspoon salt. Cover and cook until the bottom is golden (approximately 4 minutes).

• Lower the heat to medium-low. Flip the eggplant slices. Place hummus on each one and top with 1/4 of a tomato. Cover the skillet again and cook until the slices are heated through and the bottom is golden (approximately 7 minutes).

• Transfer to a serving platter or plate and sprinkle with lemon zest and parsley.

Bon appétit!