Berenjenas al Estilo Almagro

Berenjenas al Estilo Almagro is a delightful Spanish dish featuring eggplants marinated in a blend of vinegar, spices, and herbs, then stuffed with a savory mixture and lightly fried. This vegan version preserves the traditional flavors while offering a healthy and satisfying meal.

Ingredients

• Eggplant - 2 medium
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Vinegar (white or apple cider) - 100 ml
• Olive oil - 3 tablespoons
• Salt - to taste
• Black pepper - to taste
• Flour (for dredging) - 50 grams
• Water - 100 ml

Steps

1. Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat, leaving a 1 cm border. Salt the eggplant halves and let them sit for 15 minutes to draw out moisture.
2. In a bowl, mix the scooped out eggplant flesh, minced garlic, chopped parsley, cumin, paprika, salt, and pepper. Add a tablespoon of olive oil and mix until well combined.
3. Rinse the salted eggplant halves under cold water and pat them dry with a paper towel. Stuff each half with the eggplant mixture.
4. In a shallow dish, combine the flour and a pinch of salt. Dredge each stuffed eggplant half in the flour, coating lightly.
5. In a frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the stuffed eggplant halves for about 4-5 minutes on each side until golden brown. Remove from the pan and place on paper towels to drain excess oil.
6. In a small bowl, mix the vinegar with water and drizzle over the fried eggplants. Let them marinate for at least 10 minutes before serving.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplants, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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