Creamy hummus topped with golden fried eggplant, pomegranate seeds, and fresh parsley makes a flavorful appetizer or sharing plate. The eggplant becomes tender as it cooks, while the pomegranate seeds add a sweet-tart contrast to the savory hummus.
Serve the eggplant warm over room-temperature hummus and finish with parsley and an optional drizzle of olive oil. Pair it with pita bread, flatbread, or fresh vegetables for dipping.
This recipe is part of our Eggplant Recipes Guide, where you can explore simple ways to cook eggplant in everyday meals.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Hummus with Fried Eggplant
Hummus topped with fried eggplant and pomegranate seeds for a rich and flavorful vegetarian appetizer.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Heat olive oil in a frying pan over medium heat.
- Season eggplant slices with salt and black pepper.
- Fry eggplant slices until golden and tender on both sides.
- Spread hummus evenly on a serving plate.
- Arrange fried eggplant rounds over the hummus.
- Sprinkle pomegranate seeds and parsley on top before serving.
Nutrition
Notes
• Slice the eggplant into evenly sized rounds so the pieces cook at approximately the same rate.
• Cook the eggplant until golden on both sides and tender in the center.
• Serve the eggplant warm over room-temperature hummus for a pleasant contrast in temperature and texture.
• Add the pomegranate seeds and fresh parsley just before serving.
• Finish with an extra drizzle of olive oil if desired, and serve with pita bread, flatbread, or fresh vegetables.