TABLE contributor and friend Chef Jackie Page shares a Low-Carb Eggplant Napoleon recipe with our readers. This delicious use of fresh summer eggplant is a hearty compliment to a dinner menu, and can be enjoyed alone or packed as a healthy lunch option.

Low-Carb Eggplant Napoleon Recipe


2 eggplants, medium-sized
Salt and pepper
Olive oil
8 oz hummus
2 oz sour cream
4 oz Greek yogurt
¼ cup cherry peppers
¼ cup Kalamata olives
Fresh parsley
Sesame seeds to finish


  1. Slice eggplant a ½-inch-thick lengthwise.
  2. Season with salt and pepper and toss with olive oil. These can be pan-fried oven-roasted, or cooked on the grill.
  3. Once you cook the eggplant, set them aside for a few minutes while you mix together your hummus, sour cream, salt, and pepper.
  4. Spread the hummus-sour cream mixture onto 1 piece of eggplant and top it with another eggplant piece, then drizzle with Greek yogurt.
  5. Top with cherry peppers, Kalamata olives, parsley, and sesame seeds.

Recipe by Chef Jackie Page / Styling by Anna Calabrese / Photography by Dave Bryce

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