Grilled Side of Eggplant with Pesto Feta and Seared Salmon

Tali Kleiner Tali Kleiner
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Grilled side of eggplant topped with tahini and homemade pesto feta with cubes of salmon seared in truffle butter.

40m 4
Medium Gluten Free Pescatarian Low Carb No Refined Sugar Keto Dairy

Contains: Dairy, Sesame

Directions

Grill the Eggplant

  1. Wash well. Cut down the center and brush with a mixture of olive oil, minced garlic, salt and pepper.

  2. Bake flat side down first for 20 minutes on low broil, until softened (the skin will look wrinkly). Turn over and bake till golden brown.

  3. Leave in hot (turned off) oven till ready to use.

Fry the Salmon

  1. Heat pan with truffle butter.

  2. Sprinkle salmon generously with salt and pepper and sear till golden brown – skin side first.

  3. Cover until the tops whiten, then turn over.

For the Pesto Feta

  1. Blend together garlic, basil, olive oil, salt and pepper.

  2. Combine with feta cubes and break them down into small pieces.

To Serve

  1. Drizzle eggplant with tahini. Top with feta cheese. Place salmon on the side.

Notes:

You can make in advance, just re-warm and assemble right before serving.

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