Baked Aubergine with Salmon
Baked Aubergine with Salmon is a healthy, simple dish. Roasted aubergine slices are paired with tender salmon and topped with a creamy garlic and herb yoghurt dressing. Ideal for a light lunch or a delicious side!
I always use the ingredients in my cupboard, especially before shopping for food. I aim to utilize all the food I have to minimize food waste. It’s amazing how many interesting recipes come out of this process.
This veggie dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Easy Tuna Rice Salad, Grilled Eggplant Salad, Turkish Borek with meat and cheese or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
If you loved this quick and easy recipe for busy weeknights, you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. If you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my Cabbage or Potato Frittata will hit the spot!
Why you’ll love this recipe
This recipe is a hit because it’s quick, easy, and uses basic ingredients. Aubergine and yoghurt are a delightful combination, and the dish is made even tastier with garlic and fresh herbs.
It’s a simple dish that’s perfect for busy nights. Since it’s homemade, you know exactly what goes into it, making it a healthier choice. Kids love it too, so it’s a win-win for everyone at the table.
Expert Tips
- Use Greek Yogurt: Opt for Greek yoghurt for a thicker, creamier dressing. Add a splash of lemon juice for extra tang.
- Roast the Garlic: Roast garlic cloves in foil with olive oil for a sweeter, mellow taste. Bake alongside the aubergine for best results.
Substitutions
- Aubergines (eggplants): Use zucchinis or butternut squash.
- Olive oil: Replace with vegetable oil or coconut oil.
- Greek yoghurt: Substitute with regular or vegan.
- Garlic cloves (crushed): Use garlic powder or shallots.
- Salt and pepper: Use herb salt or seasoned salt.
- Paprika: Replace with cumin, smoked paprika, or chilli powder.
- Chopped parsley: Substitute with cilantro, dill, or basil.
- Salmon fillets: Use chicken breasts, tofu, or trout fillets.
- Lemon juice: Substitute with lime juice or white wine vinegar.
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Step-by-step instructions
Check out this step-by-step guide to make this tasty recipe. The photos make it simple to follow along.
Prepare the aubergines by scoring the halves lengthwise and crosswise about 1 cm deep. For slices, cut off the stem and slice lengthwise into 1/2-inch thick pieces.
Place aubergine flesh-side down in a bowl of cold water and soak for 5 minutes. Soaking helps to remove any bitter compounds.
Lay aubergines on a brown baking sheet and brush with olive oil. Coat evenly and sprinkle with salt and pepper.
While the aubergines are baking, prepare the yogurt dressing. In a small bowl, mix Greek yogurt, crushed garlic, paprika, chopped parsley, and a pinch of salt and pepper until well combined.
A full list of ingredients and instructions can be found in the recipe card below.
Variations
- Aubergine Parmigiana: Layer–baked aubergine slices with tomato sauce, mozzarella, and Parmesan cheese. Bake until the cheese is melted and bubbly for a hearty, satisfying dish.
- Stuffed Aubergine: Halve the aubergine lengthwise and scoop out the flesh. Sauté the flesh with onions, garlic, and your choice of vegetables. Fill the shells with the mixture, top with cheese if desired, and bake until tender.
- Greek Moussaka: Layer-baked aubergine with ground meat (lamb or beef), tomatoes, onions, and spices. Top with a creamy béchamel sauce and bake until golden brown.
- Middle Eastern Baba Ganoush: Roast aubergines until the skin is charred and the flesh is soft. Remove the skin, mash the flesh, and mix with tahini, garlic, lemon juice, and olive oil. Season with salt and pepper.
- Aubergine Roll-ups: Slice aubergine into thin strips, brush with olive oil, and grill or bake until tender. Spread a filling like herbed ricotta or roasted vegetables on each strip, roll up, top with cheese or breadcrumbs, and bake until golden.
- Eggplant Salad: Roast or grill eggplant until tender, then remove the skin and mash or chop the flesh. Mix with other ingredients for a Mediterranean or Middle Eastern-inspired dish, such as baba ghanoush or mutabbal.
Try these variations to enjoy aubergine in new and exciting ways!
Soaking eggplants in water before cooking???
Aubergines, also known as eggplants, are often soaked in water before cooking for a couple of reasons:
- Reducing bitterness: Soaking aubergines draws out bitter compounds, making them taste better. This works well for different varieties and freshness levels.
- Preventing oil absorption: Soaking helps reduce the amount of oil aubergines absorb when cooking. This prevents greasy results, especially when pan-frying or deep-frying.
It’s important to note that not all recipes require soaking aubergines. If you’re making a dish where the bitterness or excess oil absorption is not a concern or if the recipe specifically instructs otherwise, you can skip the soaking step.
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Serving options
- Main Course: Serve warm or cold, with a side salad or crusty bread. Garnish with yoghurt dressing, fresh herbs (like parsley, mint, or coriander), and toasted nuts or seeds.
- Side Dish: Pair with grilled meats, especially lamb or salmon. Cut into pieces, drizzle with yoghurt dressing, and top with chopped herbs and lemon juice. It also goes well with herby couscous or Turkish bulgur.
- Appetizer: Cut into bite-sized pieces, top with yoghurt dressing, and garnish with fresh herbs. Serve with toothpicks.
- Mezze Platter: Include as part of a Mediterranean spread with hummus, falafel, tabbouleh, olives, and pita bread. For extra colour and flavour, add pomegranate seeds.
Feel free to swap cumin powder for paprika, za’atar, coriander powder, or a drizzle of lemon and nigella seeds.
FAQs
Other Aubergine recipes you may like
- Grilled Eggplant with Yogurt Sauce
- Chickpea Ratatouille: A Delicious Vegan Dish
- Easy Grilled Eggplant Salad
- Shakshuka
Baked Aubergine with Salmon
Equipment
- Baking sheet or baking dish
- Cutting board
- Mixing bowl
- Oven
Ingredients
- 2 aubergines /eggplants
- 3 tbsp olive oil
- 6 tbsp greek yogurt
- 2 garlic cloves crushed
- 1 tsp paprika
- chopped parsley a small bunch
- 2 pieces salmon fillets
- 2 tbsp lemon juice to serve
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Start by preparing the aubergines. For roasting aubergine halves (as shown in the video), make lengthwise and crosswise scores using a knife, going about 1 cm deep. If you prefer sliced aubergine, cut off the stem and slice them lengthwise into 1/2-inch thick pieces. If you prefer smaller portions, you can also cut them into rounds.2 aubergines
- Add the aubergines with the flesh down in a bowl filled with cold water and let them soak for 5 minutes. Soaking helps to draw out any bitter compounds present in the aubergine.
- Lay the aubergines on a brown baking sheet and brush or sprinkle with olive oil. Make sure to coat them evenly. Sprinkle some salt and pepper on each slice.3 tbsp olive oil, salt and pepper
- Place the salmon fillets, skin side down on a piece of brown baking paper, damped in water and crinkled so it can take the shape you need easily, turning the sides up, so the juices from salmon don’t combine with the aubergines. Season with salt and pepper and add them to the baking tray.2 pieces salmon fillets
- Place the baking sheet with the aubergines and salmon fillets in the preheated oven. Bake for about 25-30 minutes, or until the aubergines and salmon are tender and golden brown. Flip the aubergine halfway through the cooking process to ensure even browning.
- While the aubergines are baking, prepare the yogurt dressing. In a small bowl, combine the Greek yogurt, crushed garlic cloves, paprika, chopped parsley and a pinch of salt and pepper. Mix well until all the ingredients are thoroughly combined.6 tbsp greek yogurt, 2 garlic cloves, 1 tsp paprika, chopped parsley
- Once the aubergines and salmon fillets are ready, remove them from the oven and let them cool slightly.
- To serve, arrange the baked aubergine slices on a serving platter or individual plates together with a piece of salmon. Drizzle the creamy yogurt dressing over the top of aubergines. Add some lemon juice on top of the salmon. Sprinkle with more chopped parsley for added freshness and a pop of color.2 tbsp lemon juice
- Enjoy the delicious combination of flavors and textures in this baked aubergine dish! It can be served as a side dish, appetizer, or even as a light main course.
Video
Notes
- Use brown baking sheets made from unbleached parchment paper for a natural, eco-friendly option.
- Choose fresh salmon for the best results. If using frozen salmon, thaw and pat it dry first.
- Slice the aubergine evenly for uniform cooking. You can salt the slices to remove any bitterness if needed.
- Plain or Greek yoghurt works well for the topping. Greek yoghurt is creamier, while plain yoghurt is lighter.
- Line your tray with parchment paper to prevent sticking and make cleanup easier.
- Store leftover baked aubergine with salmon in an airtight container in the fridge for up to 2 days.
- Reheat gently in the oven or microwave to avoid sogginess.
Nutrition
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I’ve never heard of aubergine, is it like a squash? This looks so unique and tasty!
Delicious! I was looking for recipes to use the eggplants my father in law gave us from his garden. This was the perfect recipe. Thank you!
I made baked aubergine for the first time, and thanks to your recipe it turned out very delicious! Thanks!
I really love this. The spices with the creamy yogurt are perfect with the eggplant. I can’t wait to make it again!
I made this with dairy-free yogurt. So delicious. Will make again soon.
Yum! Baked aubergine sounds really tasty and quick to prepare! Can’t wait to give it a try!
The flavor profiles in this recipe sound fabulous. Can’t wait to try!
Wow – I never knew Baked Aubergine could taste so good! It’s a vegetable that I don’t have very often, but with this recipe, I’ll definitely be eating it a lot more! And that yogurt dressing – amazing!