SPICY GRILLED EGGPLANT AND SALMON
Ingredients
- 1 large Eggplant
- 4 Salmon Steaks, -about 1/2 lb. each
- 1 Lime
- 1 Lemon
- 1 cup Tom Leonard’s Extra Virgin Olive Oil
- 1 tsp Greek or Italian Seasoning
- 1/8 tsp. Red Pepper Flakes, optional
- 1/4 tsp. Pepper
Directions
- Remove the stem and end of the eggplant and slice on a diagonal, cutting slices approx. 1/4” thick.
- Place the eggplant and salmon steaks in a dish.
- Cut the lemon and lime in half and squeeze the juice into a small bowl. Stir in the oil, seasoning and red pepper flakes.
- Pour the mixture over the salmon and eggplant slices.
- Preheat the grill, medium-high. Grill the salmon for about 6 minutes, turning once – until the salmon is opaque in the middle.
- After 2 minutes, add the eggplant to the grill and grill for 5 minutes, turning once or until brown and tender.
- Serve with rice or other fresh veggies.
Makes 4 servings.
TIP: Salting eggplant before cooking is considered mandatory by some chefs who believe it reduces bitterness.
Others consider it unnecessary. It is time-consuming, but if you prefer this method – peel and slice the eggplant,
place it in a colander, sprinkle with salt and let it drain for one hour.
WINE PAIRING: Pinot Noir or Zinfandel.