This is a really simple recipe to cook. Nothing fancy going on here, but I figured I’d post it in case you are interested and so I can refer back to how I cooked this. It was my first foray into the world of eggplant aside from just mixing cubes into spaghetti sauce!
The prep time on this is just over an hour (most of that is letting the eggplant sit). Cooking time is 15-20 minutes.
- Eggplant (I used 1 medium sized eggplant for 2 people)
- Any seasoning you like for the fish or the the eggplant, feel free to experiment (I used a scorpion pepper blend on the eggplant and a premade low sodium redfish blend for the fish)
- Salmon – we usually cook a bit over a pound for 2 people with leftovers
- Coconut oil
Prep Work and Cooking
Cut the eggplant into discs that are about an inch thick. I really recommend leaving the skin on, it’s got too much nutrition to throw away! (Throw away the stem and butt)
Place the eggplant discs into a colander/strainer. Liberally salt all the discs, flip them over and do the same. No worries, we’ll wash the salt away later. We are using it to soften the eggplant and to draw out some water and bitterness.
Let the eggplant drain for about an hour, flip them over halfway through.
Cover a couple of cookie sheets in foil and lightly rub with the coconut oil
Slap the fish (skin side down) onto one of the sheets and apply your seasoning.
When we are getting close to done with letting the eggplant sit, preheat your oven to 400
After the eggplant has drained for an hour, rinse the salt off really thoroughly – give ’em a good wash. Now you want to squeeze down on the eggplant discs to wring out any water. They are pretty tough, don’t be scared to give em a good squeeze. After squeezing, pat dry with a paper towel.
Now arrange your eggplant discs on the other cookie sheet and apply some pepper and any other seasoning you like – I just do black and scorpion pepper myself.
That’s it for your prep work! Time to cook. Both cookie sheets go into the oven. Set the timer for 15 minutes.
The fish will probably take 15 minutes, maybe 20 if it’s thicker. I usually tell if its done by pulling the fish out of the oven and pullin it apart slightly at the thickest part, if it pulls apart easily, it’s ready!
As for the eggplant, you want to keep a close eye on it – you want it to caramelize, but not burn – it’ll get a golden colour to it. The trick for me is to flip it after 5 minutes, flip again after 5 more, then flip every 3 minutes until it’s done. The skin will change colour, the middle will get golden, and everything will get nice and soft.
That’s it, enjoy your tasty and healthy dinner!