Baba Ghanoush with Fish

Baba Ghanoush with Fish is a unique twist on the traditional Lebanese dish, combining the smoky flavor of roasted eggplant with tender fish for a delightful seafood experience. This dish is perfect for those seeking a vegetarian yet seafood-infused option that is both nutritious and flavorful.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Smoked paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• White fish fillets (e.g., cod or haddock) - 200g
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Pierce the eggplant several times with a fork and place it on a baking sheet. Roast for 30-35 minutes until the skin is charred and the flesh is soft.
3. While the eggplant is roasting, season the fish fillets with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the fish for about 3-4 minutes on each side until it is cooked through and flakes easily with a fork. Remove from heat and set aside.
4. Once the eggplant is roasted, allow it to cool slightly, then scoop the flesh into a bowl, discarding the skin.
5. Add tahini, lemon juice, minced garlic, salt, and smoked paprika to the bowl with the eggplant. Mash together until smooth and well combined.
6. Drizzle the remaining tablespoon of olive oil and fold in the chopped parsley.
7. To serve, spread the baba ghanoush onto a plate, top with the cooked fish fillets, and garnish with additional parsley if desired.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 420 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in healthy fats from olive oil and tahini, which support heart health.
• High in fiber from eggplant, aiding digestion and promoting a feeling of fullness.

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