Bacalhau Vegano

Bacalhau Vegano is a delicious and smoky plant-based take on the traditional Brazilian dish, using eggplant as the star ingredient to mimic the texture and flavor of cod. Grilled to perfection and paired with vibrant spices, this dish is perfect for a summer BBQ.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Sea salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, sliced
• Bell pepper - 1 medium, sliced

Steps

1. Preheat your grill or BBQ to medium-high heat.
2. Slice the eggplant into 1 cm thick rounds and place them in a bowl.
3. Drizzle the olive oil and lemon juice over the eggplant, then add garlic powder, smoked paprika, sea salt, and black pepper. Toss to coat evenly.
4. Let the eggplant marinate for about 10 minutes to absorb the flavors.
5. While the eggplant is marinating, prepare the vegetables: slice the red onion and bell pepper, and halve the cherry tomatoes.
6. Skewer the cherry tomatoes, red onion, and bell pepper slices onto skewers.
7. Place the eggplant rounds and vegetable skewers on the grill.
8. Grill the eggplant for about 4-5 minutes on each side until grill marks appear and they are tender.
9. Grill the vegetable skewers for about 6-8 minutes, turning occasionally, until they are slightly charred and cooked through.
10. Remove everything from the grill and sprinkle fresh parsley over the eggplant and vegetables before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes, which can help reduce inflammation.
• High in fiber, promoting healthy digestion and keeping you full longer.

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