Hummus with Fried Eggplant

This hummus dish is rich, balanced, and quietly elegant.
Creamy hummus forms a smooth base while fried eggplant adds warmth and depth.
Pomegranate seeds bring a gentle sweetness that lifts the flavors.
The combination is simple yet visually inviting.
A satisfying appetizer that feels both comforting and fresh.

Zack

Hummus with Fried Eggplant

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Hummus topped with fried eggplant and pomegranate seeds for a rich and flavorful vegetarian appetizer.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Calories: 339

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 cups prepared hummus
• 1 medium eggplant sliced into rounds
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup pomegranate seeds
• 2 tablespoons fresh parsley chopped

Equipment

Food Processor

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 Food Processor

Frying Pan

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Frying Pan

Cooking Instructions

 

1. Heat olive oil in a frying pan over medium heat.
2. Season eggplant slices with salt and black pepper.
3. Fry eggplant slices until golden and tender on both sides.
4. Spread hummus evenly on a serving plate.
5. Arrange fried eggplant rounds over the hummus.
6. Sprinkle pomegranate seeds and parsley on top before serving.

Nutrition

Calories: 339kcalCarbohydrates: 27gProtein: 12gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 2mgSodium: 557mgPotassium: 599mgFiber: 11gSugar: 5gVitamin A: 235IUVitamin C: 6mgCalcium: 64mgIron: 4mg

Notes

Slice eggplant evenly for uniform cooking.

Serve warm eggplant over room-temperature hummus.

Add extra olive oil drizzle before serving if desired.

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