Bacalao a la Vizcaína Vegetal

Bacalao a la Vizcaína Vegetal is a delicious vegetarian twist on the traditional Basque dish, featuring hearty vegetables baked in a rich, smoky tomato sauce. This flavorful dish captures the essence of Spain, perfect for a cozy dinner.

Ingredients

• Eggplant - 200 grams
• Zucchini - 150 grams
• Red bell pepper - 100 grams
• Chickpeas - 200 grams (cooked)
• Tomato - 300 grams (fresh or canned)
• Onion - 100 grams
• Garlic - 3 cloves
• Smoked paprika - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Bay leaf - 1
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Dice the eggplant, zucchini, and red bell pepper into bite-sized pieces.
3. Finely chop the onion and garlic.
4. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
5. Add the diced eggplant, zucchini, and red bell pepper to the skillet. Season with salt, black pepper, and smoked paprika. Cook for about 10 minutes until the vegetables are tender.
6. Stir in the cooked chickpeas and chopped tomatoes. Add the bay leaf and let the mixture simmer for 10 minutes, allowing the flavors to meld.
7. Transfer the vegetable mixture to a baking dish and spread it evenly.
8. Bake in the preheated oven for 15-20 minutes, until bubbly.
9. Remove from the oven, discard the bay leaf, and garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 10 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in antioxidants from the vegetables, supporting overall health.

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