2 cans (170g) Gold Seal Wild Sockeye Salmon ( Skinless / Boneless ), drained
3 large eggplants cut in ¼” rounds
1 tsp cayenne pepper
2 large onions, cut in 1/4 inch rings
6 tbsp extra virgin olive oil
1 tsp curry powder
1 large tomato, large dice
1/4 tsp salt
- Preheat oven to 350 degrees.
- In a large bowl combine egg plant, onion, salt, cayenne, curry powder and olive oil. Mix well.
- Place in single layer on parchment lined baking sheet and bake for 25 minutes turning once.
- Layer cooked eggplant on a serving tray and add diced tomatoes, sprinkle salmon over the top and serve.
Tips and Tricks
For visual interest top with chopped parsley or mint.
Toasted pumpkin seeds would add crunch to this elegant dish.