Pulpo a la Gallega Vegano

Pulpo a la Gallega Vegano is a delightful plant-based twist on the traditional Spanish dish, featuring tender slices of marinated and grilled eggplant that mimic the texture of octopus. Served with a sprinkle of smoked paprika and a drizzle of olive oil, this dish is both flavorful and visually stunning.

Ingredients

• Eggplant - 1 medium
• Olive oil - 4 tablespoons
• Smoked paprika - 1 teaspoon
• Sea salt - to taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced
• Potatoes - 2 medium, boiled and sliced
• Chickpeas - 1 cup, cooked

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture.
2. Rinse the eggplant slices under cold water and pat dry. Preheat a grill pan over medium heat.
3. Brush both sides of the eggplant slices with olive oil and sprinkle with smoked paprika.
4. Grill the eggplant for about 3-4 minutes on each side until they are tender and have grill marks.
5. In a serving dish, arrange the sliced boiled potatoes and grilled eggplant.
6. Add the cooked chickpeas on top and drizzle with more olive oil and lemon juice.
7. Garnish with chopped parsley and additional smoked paprika if desired. Serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 54 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants from eggplant and chickpeas, supporting overall health.

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