Roasted Eggplant with Hummus & Roasted Tomatoes

If you’re looking for a dish that’s effortless yet packed with flavor, this sliced roasted eggplant topped with hummus and roasted tomatoes is a must-try! The eggplant becomes perfectly tender in the oven, providing a rich, slightly smoky base for the creamy hummus. Topped with juicy, caramelized roasted tomatoes, every bite is a perfect balance of textures and flavors.

Whether you serve it as an appetizer, a light meal, or a side dish, this recipe is a delicious way to enjoy wholesome ingredients with minimal effort. Plus, it’s naturally plant-based, making it a great option for anyone looking to add more veggies to their plate. Let’s get roasting!

1 eggplant

1 cup hummus

1 cup cherry tomatoes

1 red bell pepper

¼ cup fresh chopped parsley

1 Tbsp pumpkin seeds

sprinkle of Za'tar seasoning

Salt and pepper, to taste

Preheat oven to 425° F.

Slice eggplant lengthwise into thick steaks. Brush avocado oil on both sides and seasoned with salt, pepper, and za’atar seasoning. Spread eggplant steaks, cherry tomatoes, and bell pepper on a parchment-lined baking sheet. Roast veggies for 20 minutes or until slightly browned, turning midway through.

Remove eggplant, cherry tomatoes, and bell pepper from the oven. Spreading 2 to 3 tablespoons of oil-free hummus onto each eggplant steak. Top with cherry tomatoes and bell pepper, fresh parsley, and pumpkin seeds. Serve and enjoy.

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