Middle-Eastern Eggplant Rounds

• 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

1. Heat a large nonstick skillet over medium-high heat and add the oil.
2. Add the eggplant rounds and season with 1/4 teaspoon salt.
3. Cover and cook until brown on the bottoms, about 4 minutes.
4. Reduce the heat to medium-low and, working quickly, flip each eggplant round and top with a dollop of hummus and a cherry tomato quarter, rounded-side down.
5. Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.
6. Transfer to a platter using a spatula.
7. Sprinkle with the parsley and lemon zest and serve.

extravirgin olive oil, baby italian eggplants, kosher salt, garlic, grape tomatoes, parsley, lemon zest

Taken from www.foodnetwork.com/recipes/food-network-kitchens/middle-eastern-eggplant-rounds-recipe.html (may not work)