Bocadillos de Anchoas

Bocadillos de Anchoas is a vibrant vegan take on the traditional Spanish appetizer, featuring marinated eggplant that mimics the flavor of anchovies, served on crusty bread. This delightful dish bursts with umami and is perfect for sharing at any gathering.

Ingredients

• Baguette - 1 small (about 200g)
• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Apple cider vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Smoked paprika - 1 teaspoon
• Capers - 1 tablespoon, rinsed
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the baguette into 2 equal pieces and toast them in the oven for about 5-7 minutes until golden brown.
3. While the bread is toasting, prepare the eggplant by slicing it into thin strips.
4. In a bowl, combine olive oil, soy sauce, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper to create a marinade.
5. Add the sliced eggplant to the marinade, ensuring each piece is well-coated, and let it marinate for about 10 minutes.
6. After marinating, heat a pan over medium heat and add the marinated eggplant slices. Cook for about 8-10 minutes, flipping occasionally, until the eggplant is tender and slightly caramelized.
7. Remove the eggplant from the heat and stir in the rinsed capers and chopped parsley.
8. Once the bread is toasted, top each piece with a generous amount of the eggplant mixture.
9. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 290
• Protein: 5 g
• Carbs: 39 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Contains antioxidants from eggplant and olive oil, promoting overall health.

Tags