Are you a fan of eggplant parmesan? Eggplant Hummus Rounds are a winning healthy alternative. The tender eggplant is topped with red pepper, spinach, hummus and a sprinkle of toasted breadcrumbs.

Eggplant Hummus Rounds [Vegan]




Cooking Time




  • 2 medium sized eggplants cut into 1-inch thick rounds
  • 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
  • 2 garlic cloves
  • 19oz 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


  1. Prepare hummus as directed below or use package hummus to save time.
  2. Brush eggplant 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 rounds 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 rounds in the oven on broil until the bread crumbs are brown, 5 minutes.
  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.