Bocadillos de Anchoas Veganas

Bocadillos de Anchoas Veganas are a delightful Spanish appetizer featuring marinated and spiced eggplant slices that mimic the rich flavor of anchovies. Served on crusty bread, these vegan bites are perfect for sharing and bursting with Mediterranean flavor.

Ingredients

• 1 medium eggplant - 250 grams
• 2 tablespoons olive oil - 30 ml
• 2 tablespoons soy sauce - 30 ml
• 1 tablespoon apple cider vinegar - 15 ml
• 1 teaspoon smoked paprika - 5 grams
• 1 teaspoon garlic powder - 5 grams
• 1/2 teaspoon black salt - 2 grams
• 1/2 teaspoon red pepper flakes - 1 gram
• 4 slices crusty bread - 120 grams
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into thin rounds, about 1 cm thick.
3. In a bowl, mix together the olive oil, soy sauce, apple cider vinegar, smoked paprika, garlic powder, black salt, and red pepper flakes.
4. Add the eggplant slices to the marinade and let them soak for at least 10 minutes.
5. Place the marinated eggplant slices on a baking sheet lined with parchment paper and roast in the oven for 20 minutes, flipping halfway through.
6. While the eggplant is roasting, toast the slices of crusty bread until golden brown.
7. Once the eggplant is done, remove it from the oven and let it cool slightly.
8. Assemble the bocadillos by placing the roasted eggplant slices on the toasted bread.
9. Garnish with fresh parsley and serve immediately.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant, which may help reduce inflammation.

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