Like eggplant parmesan? Forget boring cheese and tomato sauce, these vegan Eggplant Hummus Medallions are a winning alternative. The tender eggplant medallions are topped with sauteed red pepper, spinach, hummus and a sprinkle of toasted breadcrumbs. You can even make Eggplant Hummus Medallions gluten free by using gluten free breadcrumbs.

When I was travelling through Israel I lived off of hummus. It was so delicious that I would even eat it out of a bowl using a spoon for breakfast! I added hummus to this Eggplant Hummus Medallions recipe because it provides a great source of protein and works really well with the flavours.

Eggplants are low in calories and high in the nutrients niacin and potassium. The hummus helps boost fibre and the garlic is good for lowering high blood pressure, atherosclerosis, parasites, and fighting the common cold and flu. If you are worried about garlic breath, you will be happy to know that the parsley actually helps to freshen breath, making the garlic odour less obvious.

Eggplant Hummus Medallions

(vegan, nut free)

Prep time: 25 minutes
Cook time: 20 minutes
Serving size: 4

Ingredients:

• 2 medium sized eggplants cut into 1-inch thick medallions
• 6 Tbsp of grapeseed oil
• Salt and pepper, to taste
• 8 oz spinach, chopped
• 2 red peppers, diced
• 2 garlic cloves, minced
• hummus (see recipe below)
• 1 cup bread crumbs, optional gluten free
• 2 Tbsp chopped fresh parsley

Directions:

1. Prepare hummus as directed below or use package hummus to save time.
2. Brush eggplant medallions with 4 Tbsp grapeseed oil and season with salt and pepper. Place in a frying pan on med-high and cook in batches for 2 minutes, flip and cook for another 2 minutes. Cook until the eggplants are tender but not fully cooked.
3. Meanwhile, heat 1 Tbsp grapeseed oil in a frying pan on med heat and add red peppers, cook roughly 5 minutes or until the peppers are soft. Add the garlic and cook until you can smell the garlic, roughly 2 minutes. Add spinach to the pan and sauté until the spinach has wilted, 5 minutes.
4. Mix breadcrumbs, chopped parsley and 1 Tbsp grapeseed oil in a small bowl and set aside.
5. Place eggplant medallions on a baking sheet and top with spinach mixture. Evenly spread the hummus on top of the spinach and top with bread crumb mixture.
6. Place the Eggplant Hummus Medallions in the oven on broil until the bread crumbs are brown, 5 minutes.

Hummus

Prep time: 5 minutes

Ingredients:

• 2 garlic cloves
• 19oz (540ml) cans of chickpeas drained
• 1/4 cup lemon juice (1 lemon)
• 4 Tbsp tahini
• 2 Tbsp olive oil
• 1 Tbsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 3-6 Tbsp water

Directions:

1. Place garlic in a large food processor and pulse until it is coarsely chopped.
2. Add remaining ingredients, expect for the water, and process until smooth. Water will make the hummus creamier, therefore add it slowly until desired texture.