Baked Eggplant with Salmon
Baked Eggplant with Salmon pairs soft roasted eggplant, creamy yogurt, and flaky salmon—easy to make and perfect as a main or hearty side.
Servings: 4
Calories: 75kcal
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.
Nutrition
Calories: 75kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 576mg | Fiber: 7g | Sugar: 9g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
