List of Ingredients
- 4 salmon steaks
- 18 OZ. of eggplant
- apple cider vinegar
- sugar
- extra-virgin olive oil
- salt
- pepper
Method
For the salmon: Heat a lightly oiled pan and place the salmon in skin-side down. Cook over high heat for around 8 minutes. Season the salmon with salt, turn it over and cook flesh side down for another 30 seconds.
For the eggplant: trim the eggplant, cut it in half and then in 1/4" thick half-moon slices. Cook in a pan with a little bit of oil over high heat for 2 minutes; add salt, turn them and continue cooking for another 3-4 minutes. Toast 1 heaping Tbsp. sugar in a small saucepan pan for one minute; when it begins to caramelize, add 2 Tbsp. water and 2 Tbsp. vinegar. Stir, lightly salt, and let the sauce thicken for 2-3 minutes. Season the eggplant with the sweet and sour sauce and add freshly ground pepper to the salmon steaks. Place eggplant slices on each plate and top with salmon. Serve.