Mediterranean Eggplant Toastadas

Name: Mediterranean Eggplant Toastadas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Mediterranean
Ingredients: 1 eggplant; 3 tablespoons extra virgin olive oil; 8 oz. roasted red pepper hummus; 1/3 cup pine nuts, toasted; 3 tablespoons feta, crumbled; 2 tablespoons Manitoba Harvest onion, garlic + rosemary Hemp Heart Toppers; handful basil, chopped

6 steps

Prep:10minCook:25min

The perfect low carb and gluten free recipe whether it's for a party appetizer or an easy night in, you'll love these Mediterranean Eggplant Tostadas!!

Updated at: Thu, 21 Nov 2024 11:50:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1361.2 kcal (68%)

Total Fat100.7 g (144%)

Carbs75.5 g (29%)

Sugars26.2 g (29%)

Protein47.4 g (95%)

Sodium656.4 mg (33%)

Fiber23.6 g (84%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1eggplant

3 tablespoonsextra virgin olive oil

8 ozroasted red pepper hummus

⅓ cuppine nuts

toasted

3 tablespoonsfeta

crumbled

2 tablespoonsonion

garlic + rosemary hemp heart toppers

basil

chopped

Instructions

Step 1

Preheat oven to 400F.

Step 2

Cut the eggplant into 1/4 inch slices.

Step 3

Brush each side with olive oil.

Step 4

Place them on a baking pan lined with parchment paper and roast in the oven for 20-25 minutes, until golden brown.

Step 5

When the eggplant is done, place your hummus in a plastic baggie and cut off one corner (kinda like icing). You can definitely just spoon the hummus onto the eggplant too, I just found it was prettier if I swirled it out like icing onto each eggplant disc.

Step 6

Sprinkle with each tostada with feta, toasted pine nuts, Manitoba Harvest onion, garlic + rosemary Hemp Heart Toppers, and chopped basil.

View on The Toasted Pine Nut

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