1 eggplant medium size sliced in ½ inch rounds
1 red bell pepper thinly sliced
1 medium size onion thinly sliced
2 cloves garlic finely chopped
handful of chopped parsley
3 tablespoons oil of your choice
½ teaspoon salt
½ teaspoon black pepper
3 teaspoons lemon juice
Slice the eggplants in nice rounds of ½ inch thick. Salt them and let them in a bowl to soak the salt for a little bit.
In the meanwhile, slice the onions and peppers and chop the parsley.
In a skillet, heat the oil and place the eggplant rounds in one layer. Fry on both sides (abut 2 minutes per side) and place them on a paper towel to absorb the oil.
On a flat dish, lay the eggplant rounds on the bottom in one layer. Then, layer the slices of bell peppers and onions. Drizzle the lemon juice over everything and sprinkle with chopped parsley and garlic.
Now, you can serve this dish as it is. Or, you can make some toasts (I used dinner rolls that my mom made for me and sliced them and toast it in the toaster.)When the toast is ready, spread some hummus and then with a flat utensil, pick up one slice of eggplant and place it on top. Arrange the peppers and onions in a pile. Now, it is ready to be served.
It makes a great appetizer for a party (even if it’s a party of 1) or a great snack.