Zesty Eggplant and Hummus Rounds
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 baby Italian eggplants (about 6 ounces each), unpeeled, cut into 8 rounds each
- Kosher salt
- 1/2 cup roasted garlic hummus or other prepared hummus
- 4 cherry or grape tomatoes, quartered
- 2 tablespoons fresh flat-leaf parsley leaves
- 1 teaspoon finely grated lemon zest
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