5 from 1 vote
roasted eggplant
Roasted Eggplant 'Toast' with Roasted Red Pepper Hummus & Kale {Grain-Free, Gluten-Free, Dairy-Free, Vegan}
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Free of gluten, dairy, sugar, eggs. Vegan, Vegetarian.
Course: Appetizer
Cuisine: American
Keyword: vegan, gluten free, dairy free, grain free, toast, eggplant, roasted
Servings: 6 people
Calories: 177 kcal
Author: Amie Valpone
Ingredients
  • 1 large eggplant sliced thinly lengthwise and ends trimmed
  • 2 1/2 Tbsp. extra-virgin olive oil or avocado oil, divided
  • 1 large roasted red onion sliced into quarters
  • Sea salt and freshly ground pepper to taste
  • 1 head flat dinosaur kale finely chopped and ends trimmed
  • 1 cup Sabra Roasted Red Pepper Hummus plus more if needed
  • 1 yellow bell pepper diced
  • 1 handful fresh baby spinach
  • 1/4 cup purple cabbage thinly sliced
  • 1 Tbsp. fresh basil finely chopped
  • 2 tsp. hemp seeds
Instructions
  1. Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets with parchment paper.
  2. Place the eggplant on one of the prepared baking sheet in a single layer. Pour 1 Tbsp. of the oil in your hands and coat the eggplant slices-both sides of each slice. (Do not drizzle the oil directly onto the eggplant or it will seep into the eggplant and you won't be able to spread it on the slices). Then sprinkle with sea salt and pepper.
  3. Place the onion quarters on a separate large rimmed baking sheet and use the remaining 1/2 Tbsp. of oil to coat the onion quarters. Then sprinkle with sea salt and pepper.
  4. Roast the eggplant for 20 minutes or until it's tender and golden brown. Roast the onion for 10 more minutes (30 minutes total).
  5. Meanwhile, massage the kale with the remaining 1 Tbsp. of oil with your hands until the kale is very tender and soft and turns a dark green color. Sprinkle with sea salt and pepper; toss with your hands again and set aside.
  6. Remove the eggplant and onions from the oven and set aside for 5 minutes to cool. Pull apart the onions so you have multiple slices/pieces to use.
  7. Lay the eggplant on a flat serving dish and top with the massaged kale, onion slices. yellow bell pepper, a dollop of hummus, purple cabbage, hemp seeds, and sea salt and pepper, to taste. Serve immediately
Nutrition Facts
Roasted Eggplant 'Toast' with Roasted Red Pepper Hummus & Kale {Grain-Free, Gluten-Free, Dairy-Free, Vegan}
Amount Per Serving
Calories 177 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 266mg12%
Potassium 474mg14%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 4g4%
Protein 6g12%
Vitamin A 2648IU53%
Vitamin C 69mg84%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.