grilled swordfish eggplant



  • 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


  1. Remove the stem and end of the eggplant and slice on a diagonal, cutting slices approx. 1/4” thick.
  2. Place the eggplant and salmon steaks in a dish.
  3.  Cut the lemon and lime in half and squeeze the juice into a small bowl. Stir in the oil, seasoning and red pepper flakes.
  4.  Pour the mixture over the salmon and eggplant slices.
  5.  Preheat the grill, medium-high. Grill the salmon for about 6 minutes, turning once – until the salmon is opaque in the middle.
  6. After 2 minutes, add the eggplant to the grill and grill for 5 minutes, turning once or until brown and tender.
  7. 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.