Makes 4 servings
1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves, chopped
Freshly ground black pepper
1 whole head of garlic
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon, chopped
2 medium zucchini, sliced into disks
10 sundried tomatoes
4 (6-ounce) pieces of wild caught salmon or arctic char, deboned and skin removed
Preheat oven to 400Â°F.
In a large bowl, combine eggplants with extra virgin olive oil, fresh thyme, and season with salt and pepper.
Spread eggplant in a single layer onto baking sheet. Cut heat of garlic in half (separating top from bottom of heat), and place garlic side down on same baking dish. Bake for 20 to 25 minutes or until eggplant is caramelized.
To prepare fish foil, lay out 4 sheets of foil on counter. In a small bowl, mix Dijon, tarragon, and a pinch of salt and pepper, and set aside. Layer the disks of zucchini and sun dried tomatoes (2 layers of each) about the surface area of the size of salmon or arctic char filet. Place fish on top of veggies and smear fish with Dijon mixture, and cover with 1 more later of zucchini and sundried tomatoes. Squeeze juice of lemon wedge over everything, and place used wedge right on top.
Close up individual foil packets, and place on a baking dish. Bake for 20 minutes while eggplant is still cooking.
This will give you a medium temperature on the fish. You can cook for another 5 to 10 if you prefer well done fish.
Once eggplant is cooked, remove from oven, and place eggplant and garlic cloves in a mixing bowl. Using a potato masher or fork, mash everything together. Once fish is finished, remove from foil, place on a plate with layers intact, and serve with mashed garlic eggplant.
Recipe Property of Robin Simpson.