Vegan Tahini Fish

Vegan Tahini Fish is a creative take on traditional Lebanese seafood, using marinated eggplant to mimic the texture of fish. This dish is rich in flavor, combining tahini, spices, and fresh herbs for a delightful and satisfying meal.

Ingredients

• Eggplant - 250 grams
• Tahini - 4 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Water - 3 tablespoons

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. In a bowl, mix tahini, lemon juice, minced garlic, olive oil, cumin, paprika, salt, black pepper, and water until smooth.
4. Rinse the salted eggplant slices and pat them dry with a paper towel.
5. Coat the eggplant slices with the tahini mixture on both sides.
6. Place the coated eggplant slices on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and tender.
8. Remove from the oven and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 22 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Water: 0.15 L

Health Benefits

• Rich in healthy fats from tahini and olive oil.
• High in fiber, promoting digestive health.

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