Baba Ghanouj with Fish

Baba Ghanouj with Fish is a delightful fusion dish that combines the creamy, smoky flavors of traditional Baba Ghanouj with the freshness of seafood, creating a unique Mediterranean experience. This dish is perfect as a light appetizer or a main course, showcasing the best of Lebanese cuisine with a twist.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 1 tablespoon (15ml), plus more for drizzling
• Salt - 1/2 teaspoon (3g)
• Smoked paprika - 1/2 teaspoon (2g)
• Cooked white fish (e.g., cod or haddock) - 150g, flaked
• Fresh parsley - 2 tablespoons, chopped
• Pomegranate seeds - 2 tablespoons (optional, for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Prick the eggplant several times with a fork and place it on a baking sheet. Roast in the preheated oven for about 30 minutes, or until the skin is charred and the flesh is soft.
3. Once the eggplant is done, remove it from the oven and allow it to cool slightly. Then peel off the charred skin and place the flesh in a mixing bowl.
4. Add tahini, minced garlic, lemon juice, olive oil, salt, and smoked paprika to the eggplant flesh. Mash the mixture with a fork or use a food processor for a smoother texture, blending until creamy.
5. Fold in the flaked cooked white fish and chopped parsley gently until combined.
6. Transfer the Baba Ghanouj with Fish to a serving dish, drizzle with a bit more olive oil, and garnish with pomegranate seeds if desired.
7. Serve with pita bread or fresh vegetables for dipping.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 50 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and parsley.
• High in protein from the fish, promoting muscle health and satiety.

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