Baba Ghanoush Bil Samak

Baba Ghanoush Bil Samak is a unique vegan twist on a classic Lebanese dip that incorporates the flavors of the sea with a delightful blend of smoked eggplant and plant-based seafood. This dish brings a rich, smoky, and umami-packed experience to your table, perfect for a light meal or appetizer.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Tahini - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Smoked seaweed (nori) - 2 sheets, finely chopped
• Capers - 1 tablespoon, rinsed and chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and place it cut-side down on a lined baking sheet.
3. Roast the eggplant in the oven for 25-30 minutes, or until the flesh is soft and slightly charred.
4. Once roasted, remove the eggplant from the oven and let it cool slightly, then scoop the flesh into a mixing bowl.
5. Add olive oil, tahini, lemon juice, minced garlic, chopped smoked seaweed, capers, salt, and black pepper to the bowl with the eggplant.
6. Mash the mixture with a fork or a potato masher until smooth and well combined, adjusting the seasoning to taste.
7. Serve chilled or at room temperature, garnished with chopped fresh parsley.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 18 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants due to eggplant and olive oil.
• Contains healthy fats from tahini and olive oil, supporting heart health.

Tags