Grilled Eggplant with Hummus and Pesto Topping
Ingredients
- 1/2 eggplant, thinly sliced
- handful small tomatoes
- 2 tablespoons hummus
- 2 tablespoons green pesto
- 2 teaspoons fresh parsley
- olive oil
- salt
- black pepper
Preparation
Wash the tomatoes, chop into small pieces, and cook in a pan with olive oil, salt, and pepper.
Slice the eggplant and add to the pan, cooking for a few minutes on each side.
Serve with hummus, pesto, fried tomatoes, and fresh parsley.
Notes
Thin grilled eggplant pieces with Italian-inspired topping.
