Bacalao Vegano

Bacalao Vegano is a delightful plant-based twist on the traditional Spanish bacalao, featuring marinated and grilled eggplant that mimics the texture of cod. This vibrant dish is infused with Mediterranean flavors, making it a satisfying and healthy dinner option.

Ingredients

• Eggplant - 1 medium
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Smoked paprika - 1 teaspoon
• Nutritional yeast - 2 tablespoons
• Sea salt - ½ teaspoon
• Black pepper - ¼ teaspoon
• Capers - 1 tablespoon, rinsed
• Green olives - 10, pitted and chopped
• Cherry tomatoes - 200 grams, halved
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the grill or grill pan over medium heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle with sea salt. Let sit for 10 minutes to draw out moisture, then rinse and pat dry.
3. In a mixing bowl, combine olive oil, minced garlic, smoked paprika, nutritional yeast, black pepper, and lemon juice to create a marinade.
4. Add the eggplant slices to the marinade, ensuring they are well-coated. Let them marinate for 10 minutes.
5. Grill the marinated eggplant slices for about 4-5 minutes on each side, or until they are tender and have grill marks.
6. In a serving bowl, combine the grilled eggplant, halved cherry tomatoes, chopped green olives, capers, and fresh parsley. Toss gently to mix.
7. Serve warm with a drizzle of olive oil and additional lemon juice if desired.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from tomatoes and olive oil, promoting heart health.
• High in fiber from eggplant, aiding digestion and supporting weight management.

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