Sgombro Vegetale al Limone

Sgombro Vegetale al Limone is a delightful vegan twist on traditional Italian seafood dishes, featuring marinated eggplant that mimics the texture of mackerel and is infused with zesty lemon flavors. Served with a fresh herb salad, this dish is both refreshing and satisfying, making it perfect for a light dinner.

Ingredients

• Eggplant - 1 medium
• Lemon juice - 2 tablespoons
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Capers - 1 tablespoon, rinsed and drained
• Fresh parsley - 2 tablespoons, chopped
• Fresh basil - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 150 grams, halved
• Arugula - 50 grams

Steps

1. Slice the eggplant into 1 cm thick slices and sprinkle with salt. Let it sit for about 15 minutes to draw out the moisture.
2. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
3. In a bowl, mix the lemon juice, olive oil, minced garlic, capers, salt, and pepper.
4. Marinate the eggplant slices in the lemon mixture for at least 10 minutes.
5. Preheat a grill or grill pan over medium-high heat. Grill the marinated eggplant slices for about 4-5 minutes on each side until they are tender and have grill marks.
6. While the eggplant is grilling, prepare the salad by combining cherry tomatoes, arugula, parsley, and basil in a bowl. Drizzle with olive oil and a splash of lemon juice, then toss gently.
7. To serve, place the grilled eggplant on a plate and top with the fresh salad.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and tomatoes.
• Contains healthy fats from olive oil that support heart health.

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