Laban Bil Samak

Laban Bil Samak is a delightful vegan twist on a traditional Lebanese seafood dish, featuring marinated eggplant that mimics the texture of fish, served in a tangy tahini sauce. This dish is not only flavorful but also packed with nutrients, making it a perfect addition to any meal.

Ingredients

• Eggplant - 1 medium
• Seaweed flakes - 2 tablespoons
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Lemon juice - 2 tablespoons
• Tahini - 4 tablespoons
• Water - 4 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. In a bowl, mix the olive oil, minced garlic, seaweed flakes, black pepper, and lemon juice. Coat the eggplant slices with this mixture.
5. Place the eggplant slices on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through until golden and tender.
6. In a small bowl, whisk together tahini, water, and a pinch of salt to create a smooth sauce.
7. Once the eggplant is done, arrange it on a serving plate and drizzle the tahini sauce over the top.
8. Garnish with chopped fresh parsley and serve immediately.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 22 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in healthy fats from tahini and olive oil, promoting heart health.

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