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

Instructions

1. Heat a large nonstick skillet over medium-high heat and add the oil. Add the eggplant rounds and season with 1/4 teaspoon salt. Cover and cook until brown on the bottoms, about 4 minutes. 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. Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.
2. Transfer to a platter using a spatula. Sprinkle with the parsley and lemon zest and serve.