Eggplant Steaks topped with Veg and Hummus

Eggplant Steaks topped with Veg and Hummus
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.1
  • Total Fat: 16.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 276.1 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.8 g

View full nutritional breakdown of Eggplant Steaks topped with Veg and Hummus calories by ingredient
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This is a favourite of ours This is a favourite of ours
Number of Servings: 6


    1 medium Eggplant, fresh (550 grams)
    2 Tbsp. Canola Oil

    1 small Onion, diced
    .5 cup Red or Orange Bell Pepper
    .25 cup Zucchini, diced
    .25 cup Celery, diced
    0.25 cup English Cucumber (with peel), diced
    2 Tbsp. Kraft low fat Balsamic Salad Dressing

    280 grams President's Choice Roasted Garlic Hummus
    1.5 serving Misc - Pam Olive Oil Spray (4-second spray)
    0.5 cup President's Choice Italian-Style Seasoned Bread Crumbs


1. Preheat oven to 350°.
2. In a large skillet over medium high heat, fry the eggplant rounds in oil until browned on both sides – about 5-10 minutes per side. Set aside (or on a cookie sheet or in a glass baking dish).
3. Stir fry the vegetables in the salad dressing until soft, about 10 minutes.
4. Spoon a mound of the vegetable mixture onto each of the zucchini rounds.
5. Spoon an equal mound of hummus on top of the vegetables.
6. Sprinkle lightly with bread crumbs, and spray the tops with Pam so that the crumbs brown.
7. Place in the middle of the oven and bake for approximately 20 minutes. If you want the tops more golden, turn on the broiler for about 3-5 minutes.

Serving Size: Makes 6 medallions

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