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Mediterranean Tostada

This Mediterranean combination creates an attractive tostada, although a burrito or sandwich can also be made from the ingredients below.
Serves 4

4 tostada shells
2 cups Hummus, your favorite brand or homemade
1 cup white or brown rice
2 cups water, distilled preferred
Dash of salt
Juice of 1-2 lemons
1 eggplant, diced
1 bulb of garlic, all cloves peeled and chopped
Cooking oil, extra virgin olive oil preferred
1 bunch fresh spinach or 12 leaves romaine lettuce, torn into pieces
1 cup black olives

Rinse rice and pour into medium-sized sauce pan; add salt and water. Bring to a boil on high heat, stir, and reduce heat to low. Cook until all water is absorbed, stirring occasionally, roughly 20-30 minutes. While rice is cooking, sautè eggplant and garlic in cooking oil until tender.

Make each tostada: Lay tostada shell flat on serving plate. Cover center with generous portion of hummus. Add a layer of rice, then some eggplant and garlic mixture. Cover with spinach or romaine leaves, sprinkle with lemon juice, and top with a few black olives. Serve immediately, while rice and eggplant are still warm.

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