Baked Eggplant with Salmon is a healthy, simple dish. Roasted eggplant slices are paired with tender salmon and topped with a creamy garlic and herb yoghurt dressing. Ideal for a light lunch or a delicious side! If you love crispy seafood, you have to try my easy fried fish with polenta. It's a simpler version that comes together in no time!
I always use the ingredients in my cupboard, especially before shopping for food. I aim to utilise all the food I have to minimise food waste. It's amazing how many interesting recipes come out of this process.
This veggie dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it's bound to leave everyone wanting more. You should also try our Easy Tuna Rice Salad, Grilled Eggplant Salad, Turkish Borek with meat and cheese, or Gnocchi made easy with Pesto and Zucchini for a quick, delicious lunch or dinner.
If you loved this quick and easy recipe for busy weeknights, you'll also enjoy my stovetop chicken with peppers recipe or Cabbage Pasta.
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💗 Why This Recipe Works
This recipe is a hit because it's quick, easy, and uses basic ingredients. Eggplants and yoghurt are a delightful combination, and the dish is made even tastier with garlic and fresh herbs.
It's a simple dish that's perfect for busy nights. Since it's homemade, you know exactly what goes into it, making it a healthier choice. Kids love it too, so it's a win-win for everyone at the table.
♻️ Substitutions
- Aubergines (eggplants): Use zucchinis or butternut squash.
- Olive oil: Replace with vegetable oil or coconut oil.
- Greek yoghurt: Substitute with regular or vegan.
- Garlic cloves (crushed): Use garlic powder or shallots.
- Salt and pepper: Use herb salt or seasoned salt.
- Paprika: Replace with cumin, smoked paprika, or chilli powder.
- Chopped parsley: Substitute with cilantro, dill, or basil.
- Salmon fillets: Use chicken breasts, tofu, or trout fillets.
- Lemon juice: Substitute with lime juice or white wine vinegar.
Looking for more? Check out these Dinner Recipes!
📋 Variations
- Aubergine Parmigiana: Layer-baked eggplant slices with tomato sauce, mozzarella, and Parmesan cheese. Bake until the cheese is melted and bubbly for a hearty, satisfying dish.
- Stuffed Aubergine: Halve the eggplant lengthwise and scoop out the flesh. Sauté the flesh with onions, garlic, and your choice of vegetables. Fill the shells with the mixture, top with cheese if desired, and bake until tender.
- Greek Moussaka: Layer-baked eggplant with ground meat (lamb or beef), tomatoes, onions, and spices. Top with a creamy béchamel sauce and bake until golden brown.
- Middle Eastern Baba Ganoush: Roast eggplants until the skin is charred and the flesh is soft. Remove the skin, mash the flesh, and mix with tahini, garlic, lemon juice, and olive oil. Season with salt and pepper.
- Aubergine Roll-ups: Slice the eggplant into thin strips, brush with olive oil, and grill or bake until tender. Spread a filling like herbed ricotta or roasted vegetables on each strip, roll up, top with cheese or breadcrumbs, and bake until golden.
- Eggplant Salad: Roast or grill eggplant until tender, then remove the skin and mash or chop the flesh. Mix with other ingredients for a Mediterranean or Middle Eastern-inspired dish, such as baba ghanoush or mutabbal.
👩🍳 How To Make Baked Eggplant with Salmon
Check out this step-by-step guide to make this tasty recipe. The photos make it simple to follow along. If you're into sheet pan and one-pot meals, give my easy pork and cabbage casserole a try.
Step 1: Prepare the eggplants by scoring the halves lengthwise and crosswise about 1 cm deep. For slices, cut off the stem and slice lengthwise into ½-inch thick pieces.
Step 2: Place the eggplant flesh-side down in a bowl of cold water and soak for 5 minutes. Soaking helps to remove any bitter compounds.
Step 3: Lay eggplants on a brown baking sheet and brush with olive oil. Coat evenly and sprinkle with salt and pepper.
Step 4: While the eggplants are baking, prepare the yoghurt dressing. In a small bowl, mix Greek yoghurt, crushed garlic, paprika, chopped parsley, and a pinch of salt and pepper until well combined.
A full list of ingredients and instructions can be found in the recipe card below.
💭 Expert Tips
- Use Greek Yoghurt: Opt for Greek yoghurt for a thicker, creamier dressing. Add a splash of lemon juice for extra tang.
- Roast the Garlic: Roast garlic cloves in foil with olive oil for a sweeter, mellow taste. Bake alongside the eggplants for the best results.
Soaking eggplants in water before cooking???
Aubergines, also known as eggplants, are often soaked in water before cooking for a couple of reasons:
- Reducing bitterness: Soaking eggplants draws out bitter compounds, making them taste better. This works well for different varieties and freshness levels.
- Preventing oil absorption: Soaking helps reduce the amount of oil eggplants absorb when cooking. This prevents greasy results, especially when pan-frying or deep-frying.
It's important to note that not all recipes require soaking eggplants. If you're making a dish where the bitterness or excess oil absorption is not a concern or if the recipe specifically instructs otherwise, you can skip the soaking step.
🥗 Serving Suggestions
- Main Course: Serve warm or at room temperature, accompanied by a side salad or crusty homemade bread. Garnish with yoghurt dressing, fresh herbs (like parsley, mint, or coriander), and toasted nuts or seeds.
- Side Dish: Pair with grilled meats, especially Roast Lamb stuffed with Rosemary and Garlic, or this Salmon en Papillote (Salmon in Parchment) Recipe. Cut into pieces, drizzle with yoghurt dressing, and top with chopped herbs and lemon juice. It also goes well with herby couscous, Lebanese Rice and Broken Vermicelli or Turkish bulgur.
- Appetiser: Cut into bite-sized pieces, top with yoghurt dressing, and garnish with fresh herbs. Serve with toothpicks.
- Mezze Platter: Include as part of a Mediterranean spread with hummus, falafel, tabbouleh, olives, and this easy no-knead bread. For extra colour and flavour, add pomegranate seeds.
Feel free to swap cumin powder for paprika, za'atar, coriander powder, or a drizzle of lemon and nigella seeds.
❓ Baked Eggplant with Salmon FAQs
The baking time for eggplant depends on its size and how it's prepared. For whole aubergines, baking at 200°C (400°F) can take up to an hour. Halved aubergines typically require about 40 minutes, while slices may need only 20 minutes. It's important to bake at a high temperature to achieve a caramelised exterior and a creamy interior.
Peeling eggplants is optional and depends on personal preference. The skin is edible and contains beneficial nutrients and fibre. However, larger or more mature eggplants may have tougher, more bitter skins, in which case peeling might be desirable. For younger, smaller eggplants, leaving the skin on is generally recommended.
Salting eggplants before baking is a traditional method to draw out bitterness and excess moisture. Modern eggplant varieties are less bitter, so this step is optional. If you choose to salt, sprinkle the cut surfaces with salt and let them sit for 30 to 60 minutes, then rinse and pat dry. This process can help achieve a firmer texture and reduce oil absorption during baking.
Yes, you can bake eggplants without oil, but using a small amount of oil enhances flavour and texture. Lightly brushing eggplant slices with olive oil before baking helps achieve a golden-brown exterior and prevents sticking. If avoiding oil, consider using parchment paper to line the baking sheet and prevent sticking
Baked eggplants are versatile and can be used in various dishes. It serves as a base for spreads like baba ghanoush, complements pasta dishes such as Pasta alla Norma, and can be incorporated into casseroles, salads, or served as a side dish. It can be served alongside some baked salmon, roast lamb or even used as a spread over a piece of freshly baked bread. Its creamy texture and ability to absorb flavours make it a popular ingredient in Mediterranean and Middle Eastern cuisines.
Other Eggplant Recipes You May Like
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📖 Recipe
Baked Eggplant with Salmon
Equipment
- Baking sheet or baking dish
- Cutting board
- Mixing bowl
- Oven
Ingredients
- 2 eggplants /aubergines
- 3 tablespoon olive oil
- 6 tablespoon greek yogurt
- 2 garlic cloves crushed
- 1 teaspoon paprika
- chopped parsley a small bunch
- 2 pieces salmon fillets
- 2 tablespoon lemon juice to serve
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Start by preparing the eggplants. For roasting eggplant halves (as shown in the video), make lengthwise and crosswise scores using a knife, going about 1 cm deep. If you prefer sliced eggplant, cut off the stem and slice them lengthwise into ½-inch thick pieces. If you prefer smaller portions, you can also cut them into rounds.2 eggplants
- Add the eggplants with the flesh down in a bowl filled with cold water and let them soak for 5 minutes. Soaking helps to draw out any bitter compounds present in the aubergine.
- Lay the eggplants on a brown baking sheet and brush or sprinkle with olive oil. Make sure to coat them evenly. Sprinkle some salt and pepper on each slice.3 tablespoon olive oil, salt and pepper
- Place the salmon fillets, skin side down on a piece of brown baking paper, damped in water and crinkled so it can take the shape you need easily, turning the sides up, so the juices from salmon don't combine with the eggplants. Season with salt and pepper and add them to the baking tray.2 pieces salmon fillets
- Place the baking sheet with the eggplants and salmon fillets in the preheated oven. Bake for about 25-30 minutes, or until the eggplants and salmon are tender and golden brown. Flip the eggplants halfway through the cooking process to ensure even browning.
- While the eggplants are baking, prepare the yogurt dressing. In a small bowl, combine the Greek yogurt, crushed garlic cloves, paprika, chopped parsley and a pinch of salt and pepper. Mix well until all the ingredients are thoroughly combined.6 tablespoon greek yogurt, 2 garlic cloves, 1 teaspoon paprika, chopped parsley
- Once the eggplants and salmon fillets are ready, remove them from the oven and let them cool slightly.
- To serve, arrange the baked eggplant slices on a serving platter or individual plates together with a piece of salmon. Drizzle the creamy yogurt dressing over the top of eggplants. Add some lemon juice on top of the salmon. Sprinkle with more chopped parsley for added freshness and a pop of color.2 tablespoon lemon juice
- Enjoy the delicious combination of flavors and textures in this baked eggplant dish! It can be served as a side dish, appetizer, or even as a light main course.
Video
Notes
- Use brown baking sheets made from unbleached parchment paper for a natural, eco-friendly option.
- Choose fresh salmon for the best results. If using frozen salmon, thaw and pat it dry first.
- Slice the aubergine evenly for uniform cooking. You can salt the slices to remove any bitterness if needed.
- Plain or Greek yoghurt works well for the topping. Greek yoghurt is creamier, while plain yoghurt is lighter.
- Line your tray with parchment paper to prevent sticking and make cleanup easier.
- Store leftover baked eggplants with salmon in an airtight container in the fridge for up to 2 days.
- Reheat gently in the oven or microwave to avoid sogginess.
Polly says
Both my Husband and I absolutely loved The Salmon and Aubergine Recipe. I've cooked it twice now. 😊
Aku says
Delicious and light, love that this fits into a Mediterranean style diet! Appreciate the substitutions as well, helps distill the usefulness of each ingredient and what it's aiming to bring to the dish. Very elegant!
Claudia Ciorteanu says
My family loved this!
Genevieve says
I've never heard of aubergine, is it like a squash? This looks so unique and tasty!
Claudia Ciorteanu says
Aubergine is another name for eggplant! It’s not quite like squash—it has a firmer texture and a slightly earthy taste. It works really well in baked dishes, curries, or even grilled. Glad you think it looks tasty!
Juyali says
Delicious! I was looking for recipes to use the eggplants my father in law gave us from his garden. This was the perfect recipe. Thank you!
Nora says
I made baked aubergine for the first time, and thanks to your recipe it turned out very delicious! Thanks!
Nicole Kendrick says
I really love this. The spices with the creamy yogurt are perfect with the eggplant. I can't wait to make it again!
Deborah says
I made this with dairy-free yogurt. So delicious. Will make again soon.
Nora says
Yum! Baked aubergine sounds really tasty and quick to prepare! Can’t wait to give it a try!
Nicole says
The flavor profiles in this recipe sound fabulous. Can’t wait to try!
DK says
Wow - I never knew Baked Aubergine could taste so good! It's a vegetable that I don't have very often, but with this recipe, I'll definitely be eating it a lot more! And that yogurt dressing - amazing!