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Hummus with Fried Eggplant roasted red pepper
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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 339
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 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

Frying Pan
Frying Pan
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10/26/2026 08:26 pm GMT
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 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.

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