Baby Eggplant Stuffed with Hummus and Tomatoes

7 60 312
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Baby Eggplant Stuffed with Hummus and Tomatoes
Health Highlights


8 eggplant Baby eggplant
1 dash Black pepper (to taste)
2 tbsp Extra virgin olive oil
1 tbsp Herbes de provence
1 cup Hummus
1 dash Sea Salt (to taste)
1 cup chopped Tomato


Heat up the oven to 375F.

Cut each eggplant into about 5 cuts from 1 one end but not completely through the other side. The top part should stay in 1 piece.

Lightly sprinkle some sea salt inside each cut and let it sit for 10 minutes.

Use a butter knife and spread some hummus inside each cut.

Lay the stuffed eggplant in pan and pour some olive oil, ground pepper and Herbes de Provence on them.

Add the diced tomatoes on top.

Bake them for 40 minutes.

Remove from the oven and serve with a splash of olive oil on top.

This could be a good option for an appetizer or a side dish.


Nutrition Facts

Per Portion

Calories 312
Calories from fat 167
Calories from saturated fat 22.7
Total Fat 18.6 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 9.1 g
Cholesterol 0
Sodium 357 mg
Potassium 1193 mg
Total Carbohydrate 35 g
Dietary Fiber 16.3 g
Sugars 15.3 g
Protein 9.0 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 10.1

Energy sources


Meal Type(s)