The Lilek Penguin
Delight your guests with "The Lilek Penguin," a whimsical and irresistible appetizer that turns everyday ingredients into edible art. This creative recipe stars tender roasted baby eggplants, filled with a luscious cream cheese mixture infused with fresh dill and garlic, then transformed into adorable penguin-shaped morsels using clever carrot and olive accents. Perfect for entertaining, these charming little bites are as fun to make as they are to eat, offering a unique combination of creamy, savory, and slightly tangy flavors. With just 20 minutes of prep time and a simple assembly process, "The Lilek Penguin" is a show-stopping finger food that’s ideal for parties, holiday gatherings, or even as a playful addition to your family dinner table. Entertain in style with this quirky yet elegant dish that’s sure to be the talk of the table!
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Recipe Information
Ingredients
- 6 pieces Baby eggplants
- 200 grams Cream cheese
- 18 pieces Black olives
- 1 large Carrot
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 1 tablespoon Fresh dill
- 1 clove Garlic
Instructions
Preheat your oven to 200°C (390°F).
Wash the baby eggplants and cut a lengthwise slit down one side of each, ensuring the other side remains intact so that they can be opened like a book.
Brush the eggplants lightly with olive oil and sprinkle with salt.
Place the eggplants on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes until they are soft but still hold their shape.
While the eggplants are roasting, prepare the filling by mixing cream cheese, finely chopped fresh dill, and minced garlic in a bowl until smooth. Set aside.
Peel the carrot and cut it into thin oval slices for the penguins' 'beaks' and wider slices for their 'feet.' Set aside.
Slice 12 of the black olives halfway through lengthwise to form the penguins' 'wings.' Finely chop the remaining 6 olives for garnish.
Once the eggplants have cooled enough to handle, gently open the slit in each eggplant and spoon in the cream cheese mixture generously.
Insert a carrot oval slice into the top of each eggplant to form the penguin's 'beak.' Position olive 'wings' on either side of each filled eggplant and place a wider carrot slice underneath for the 'feet.'
Sprinkle the chopped olives on top of the filling for garnish.
Serve immediately, or chill for 30 minutes for a refreshing, cold appetizer.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
