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!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

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.

Step 3

Brush the eggplants lightly with olive oil and sprinkle with salt.

Step 4

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.

Step 5

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.

Step 6

Peel the carrot and cut it into thin oval slices for the penguins' 'beaks' and wider slices for their 'feet.' Set aside.

Step 7

Slice 12 of the black olives halfway through lengthwise to form the penguins' 'wings.' Finely chop the remaining 6 olives for garnish.

Step 8

Once the eggplants have cooled enough to handle, gently open the slit in each eggplant and spoon in the cream cheese mixture generously.

Step 9

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.'

Step 10

Sprinkle the chopped olives on top of the filling for garnish.

Step 11

Serve immediately, or chill for 30 minutes for a refreshing, cold appetizer.

Nutrition Facts

Serving size	143.8 grams (143.8g)

Amount per serving	% Daily Value*
Calories	324

Total Fat 32.10g	41%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 1489mg	65%
Total Carbohydrate 9.10g	3%
Dietary Fiber 2.90g	10%
Total Sugars 2.50g
Protein 1.10g	2%

Vitamin D 0IU	0%
Calcium 63mg	5%
Iron 3mg	16%
Potassium 198mg	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.

Source of Calories

Fat: 87.6%

Protein: 1.3%

Carbs: 11.0%