Side Dish

Eggplant Steaks topped with Veg and Hummus is for Side Dish.

Eggplant Steaks topped with Veg and Hummus takes 30 minutes to prepare.

Eggplant Steaks topped with Veg and Hummus takes 30 minutes to cook.

Eggplant Steaks topped with Veg and Hummus makes 6 servings.

The ingredients for Eggplant Steaks topped with Veg and Hummus are:

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

Here is how you make Eggplant Steaks topped with Veg and Hummus:

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

The nutritional information for Eggplant Steaks topped with Veg and Hummus is:

• 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