Halal Meal Prep Roasted Eggplant Hummus Bowl

• 2 medium eggplants, cubed
• 2 cups homemade or store-bought hummus
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ¼ cup olives and fresh parsley
• Olive oil, cumin, paprika, lemon juice
• Pita chips or quinoa (optional base)

1. 1Toss eggplant cubes with olive oil, cumin, paprika, salt. Roast at 425°F (220°C) for 25-30 minutes until caramelized.
2. 2Spread hummus in bottom of containers. Layer roasted eggplant, fresh vegetables, olives, and parsley.
3. 3Drizzle with lemon juice and olive oil when serving. Store components up to 5 days in fridge.

Nutrition values are estimates.