Name: Grilled Salmon with Eggplant, Tomato, Yogurt Sauce, Basil & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggplants; 1 small pkg fresh basil; 3 cloves garlic; ⅓ cup pine nuts; 2 ¼ cups plain Greek yogurt; 1.02 kg salmon fillet; 6 tomatoes; black pepper; dill, dried; extra virgin olive oil; salt

Grilled Salmon with Eggplant, Tomato, Yogurt Sauce, Basil & Pine NutsGrilled Salmon with Eggplant, Tomato, Yogurt Sauce, Basil & Pine Nuts — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 eggplants

1 small pkg fresh basil

3 cloves garlic

⅓ cup pine nuts

2 ¼ cups plain Greek yogurt

1.02 kg salmon fillet

6 tomatoes

black pepper

dill, dried

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Trim and slice eggplants lengthwise into ½-inch thick planks; transfer to a large plate, drizzle with oil, and sprinkle with salt.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches if necessary, add eggplant and grill, flipping once, until tender, 3-4 minutes per side. Return to the plate and loosely cover with aluminum foil. (Reserve pan for later use.)

Meanwhile, peel and mince garlic; place in a medium bowl.

Add yogurt, water, and spices to the bowl with the garlic; whisk to combine the sauce and set aside.

Pat salmon dry with paper towels, place on another plate, and season with salt and pepper on both sides.

Once the eggplant is done, coat the pan with oil; working in batches if necessary, add salmon and grill until flakey and cooked through, 4-5 minutes per side. Remove from heat.

While the salmon is cooking, thinly slice tomatoes.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

To serve, divide salmon, eggplant, and tomato slices between plates. Top veggies with yogurt sauce and pine nuts, then sprinkle basil over top. Enjoy!

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