Roasted Eggplant & Hummus Bowl
A plant-based, satisfying dinner from your Week 2 FareRx bag - about 18g carb, 8g fiber, and 7g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Hummus brings plant protein and fiber while eggplant keeps the carbs low - a steady, filling vegetarian dinner.
Ingredients
- •1 small eggplant, cubed
- •1/4 cup hummus
- •handful salad greens
- •pinch of za'atar
- •squeeze of lemon, drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Heat oven to 425 F. Toss eggplant with a little oil and 22-25 min until golden.
- 02
Spread hummus in a bowl and top with the warm eggplant and greens.
- 03
Finish with za'atar and a squeeze of lemon.
Dietitian’s notes
- →Spread the hummus across the bowl first, then pile the warm eggplant on top so it warms the hummus.
- →Roast the eggplant until deeply golden for the best flavor.
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