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Parve
Easy
1 Hour, 40 Minutes
Diets 
I make a fleishig version of this dish for supper all the time. It’s delicious, and as a bonus, it’s really simple to put together.
3 tablespoons Haddar Brown Sugar
3 tablespoons ketchup
3 tablespoons Glicks Teriyaki Sauce (use a wheat-free version for gluten-free)
4 salmon fillets, cubed
4–6 tablespoons Gefen Olive Oil
2 medium-sized eggplants, sliced in 1/2 lengthwise
salt, to taste
black pepper, to taste
8 tablespoons Sabra Hummus
4 teaspoons lemon juice
tahini, for drizzling
silan, for drizzling
2 Persian cucumbers, diced
1 small red onion, diced
2 tablespoons Gefen Olive Oil
1 teaspoon lemon juice
salt, to taste
black pepper, to taste
In a small baking pan, combine brown sugar, ketchup, and teriyaki sauce. Mix until fully incorporated.
Add salmon cubes and coat each piece well.
Bake at 350 degrees Fahrenheit for 20–25 minutes, until fish is flaky.
Line a baking sheet with Gefen Parchment Paper.
Drizzle one and a half tablespoons oil onto each half eggplant, coating both sides.
Sprinkle salt and pepper to taste on the cut side. Place on baking sheet, cut-side down.
Bake for approximately one hour, until insides are soft and skin is crispy. (Depending on the size of your eggplants, you may need more or less time. Check halfway through baking time.)
Remove from oven.
Drizzle one teaspoon lemon juice onto the flesh of each of the eggplant slices.
Using a fork, gently scrape the flesh of the eggplant, being careful not to pierce the skin, until mushy.
Add two tablespoons chummus to each and mix to combine.
In a bowl, combine all salad ingredients and mix to combine.
Place salad on top of eggplant slices. Top with salmon cubes. Drizzle tahini and silan to taste.
Styling and photography by Mirel Freylich
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