Baba Ghanouj Bil Samak

Baba Ghanouj Bil Samak is a unique Lebanese dish that marries the smoky flavors of roasted eggplant with the delicate taste of seafood, creating a savory and satisfying vegetarian seafood experience. This dish is perfect for sharing, offering a delightful twist on traditional baba ghanouj.

Ingredients

• Eggplant - 200 grams
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons, plus extra for drizzling
• Seafood mix (shrimp, calamari, or fish) - 100 grams
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Pita bread - for serving

Steps

1. Preheat your oven to 200°C (400°F).
2. Poke holes in the eggplant with a fork and place it on a baking sheet. Roast for 20-25 minutes, until the skin is charred and the flesh is soft.
3. While the eggplant is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seafood mix and sauté for 5-7 minutes, or until cooked through. Season with salt and black pepper. Remove from heat and set aside.
4. Once the eggplant is roasted, let it cool slightly, then scoop out the flesh into a bowl. Discard the skin.
5. Add tahini, lemon juice, minced garlic, and the remaining tablespoon of olive oil to the bowl with the eggplant. Mash everything together until smooth and creamy. Adjust the seasoning with salt and pepper.
6. Fold in the sautéed seafood and chopped cilantro into the baba ghanouj mixture.
7. Serve the baba ghanouj bil samak drizzled with olive oil, alongside warm pita bread for dipping.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may support heart health.
• Provides healthy fats from olive oil and tahini, beneficial for skin and overall health.
• High in protein from seafood, which is essential for muscle repair and growth.

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