Sliced eggplant with hummus, lemon zest and parsley suitable for garnish, and also become an excellent snack. Rich eggplant antioxidants and high in protein and fiber hummus makes this dish healthy and nutritious. Hummus gives it an oriental touch, and parsley and lemon – refreshing a note. Nutritional value of one serving: (4 total) Calories 106, total fats 7 g., saturated fats g., proteins 2 g., carbohydrates 12 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 mini eggplants (about 15 cm each), unpeeled, cut each for 10 circles
- 1 tbsp. l olive oil
- 1/2 tbsp. hummus
- 4 cherry tomatoes, cut into quarters
- 2 tbsp. l parsley leaves
- 1 tsp finely grated lemon peel
Recipes with similar ingredients: eggplant, hummus, cherry tomatoes, lemon zest, parsley
Recipe preparation:
- Heat a large non-stick pan with a long handle on medium heat and pour oil into it. Add the eggplant circles and season 1/4 tsp. salt. Cover and fry until eggplants do not brown on the underside for about 4 minutes.
- Reduce the heat of the moderately weak and, acting quickly, turn over each circle and put on top a solid portion of hummus and a quarter of cherry tomato round side down. Cover and fry until the underside is golden brown, about 7 minutes
- Transfer the medallions to the plate with a spatula. Sprinkle top with parsley and lemon zest and serve. Recipe eggplant with cheese crust.
