This is a lovely and delicious appetiser or part of a pretty brunch. It’s quick and easy to make as well as healthy.

Eggplant Towers with Beet Hummus

Serving Size: 4

Yield: 6-8 small towers


  • 1 medium eggplant, thinly sliced
  • 1 tablespoon oil for cooking
  • 1 medium zucchini
  • a light vinaigrette at the side
  • fresh mixed greens to top

for the beet hummus:

  • 1 medium beet, juiced
  • 1 cup cooked chickpeas, drained
  • 1 medium leek, the white parts only
  • 1-2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fruit or apple cider vinegar
  • a splash lemon juice
  • 1 tablespoon tahini
  • 2 teaspoons mustard
  • 1/2 teaspoon ground cumin
  • pinch of paprika
  • pinch of red pepper flakes (optional)
  • salt and pepper to taste


  1. Peel and juice the beet. If you don’t have a juicer, then peel, cut into cubes, place in a saucepan, cover with water and cook until soft.
  2. Cut the end off the leek and chop the white part onto small pieces. It should be about 1/2 cup.
  3. Heat the oil in a small pan and sauté the leek until glassy.
  4. Drain the chickpeas and place in a food processor or blender. Pulse to a fine chop.
  5. Add the beets and beet juice a bit at a time and pulse until you have the color you want.
  6. Add the sauteed leeks, garlic, mustard, tahini, vinegar and the splash of lemon juice.
  7. Pulse again to create a smooth mixture.
  8. Season with cumin, coriander, salt and pepper, optionally paprika and red pepper flakes as well.
  9. Remove the mixture from the food processor and place in a bowl.
  10. Slice the eggplant in less than 1/4 inch thick rounds.
  11. You will need 2 matching sized eggplant slices and one zucchini slice for each tower.
  12. Slice the zucchini in thin slices.
  13. Heat the oil in a large frying pan.
  14. When hot, add the eggplant slices and cook until lightly brown. Turn the slices over and cook until the 2nd side is lightly browned.
  15. Remove the eggplant slices from the pan and set on kitchen paper to drain.
  16. Place the zucchini slices in the frying pan and lightly brown on both sides then remove from the heat.
  17. To make the towers: Lay one slice of eggplant on an individual salad plate.
  18. Spread about a tablespoon of the beet hummus evenly over the eggplant slice.
  19. Top the hummus with a slice of zucchini and then spread another layer of beet hummus.
  20. Top with a slice of eggplant.
  21. Continue until all the towers have been built.
  22. Wash and spin the mixed greens.
  23. Place a few greens on top of each tower.
  24. Serve the towers with a light vinaigrette at the side. For an easy vinaigrette, you can mix even amounts of your choice of oil, and vinegar, a pinch of salt and pepper and a small splash of maple syrup or agave. Optionally, you can add some Italian spices, red chilli flakes and possibly mustard if so desired.