Jun

12

Searching for something different for dinner then this recipe with aubergine and salmon baked in the oven is really appealing. You can serve this on its own or with additional seasonal vegetables or chips or mashed potato or even salad. Serves up to 4.

Ingredients

2 medium aubergines
salt
4 tbsp olive oil
1 bunch spring onions
1 tbsp chopped fresh mixed herbs
400g / 14oz can chopped tomatoes
439g / 15oz can pink salmon, drained and separated into chunks
150ml /¼ pint Greek-style yogurt
1 egg, beaten
15g / ½ oz fine breadcrumbs
25g / 1oz Cheddar Cheese, grated

Method

Cut aubergines into 2.5cm / 1in slices.

Sprinkle with salt and leave for 30 minutes to draw out juices.

Rinse, pat dry with kitchen paper.

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Fry the aubergine slices in three tablespoons of the oil until golden on both sides and then remove from pan.

Add the remaining oil to the pan and fry the onions until soft.

Add the herbs and tomatoes, then gently stir in the salmon.

Spoon the mixture into the base of a shallow, ovenproof dish and top with aubergine slices.

Mix the yogurt and egg and pour over the aubergines.

Sprinkle over the breadcrumbs and cheese.

Cook in the oven for 45 minutes until golden.


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