Middle-Eastern Eggplant Rounds

1. 1

   Heat a large nonstick skillet over medium-high heat and add the oil.

2. 2

   Add the eggplant rounds and season with 1/4 teaspoon salt.

3. 3

   Cover and cook until brown on the bottoms, about 4 minutes.

4. 4

   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.

5. 5

   Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.

6. 6

   Transfer to a platter using a spatula.

7. 7

   Sprinkle with the parsley and lemon zest and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.