Salmon on aubergines with slow-roast almond tomatoes

I guess I am not much different from anyone else in that you just find the usual suspects in most of my recipes... there are some food fads, of course, which I will follow or resist with fervour, depending on personal preference, and then I also might get inspired by a food workshop I'm attending or a particularly inspiring meal in a restaurant or, indeed, a recipe read elsewhere. But in 75 % of cases, I will use ingredients I am pretty familiar with.
Now, I've had aubergines (or melanzane, as we call them back home) before, but they are not a staple food in Austria, so I can't say I am living and breathing the way they're prepared - I've always loved their shiny skin, it feels so great just to caress them at a market stall (and then go buy courgettes instead ;-)) However, I haven't had many good experiences eating them, as most of the time, they will be drowning in (albeit olive) oil - think moussaka, think antipasti... so yesterday I decided to prepare them relatively dry, just cut into large chunks and roasted in the oven with garlic. The initial idea was to mash them up into a purée-type concoction, but that didn't really work, as with only a minimum of oil, it seems they stay firm to the touch... so I just sprinkled them with freshly cut coriander and left them in their full beauty. The roast tomatoes were another revelation, just simply drizzled with balsamic vinegar, they developed the fullest flavour being exposed to the gentle heat of my oven and I found myself thinking that this exactly what I would like my ketchup to taste like - a condiment I often shy away from, especially when eating lovingly prepared food... But home-made, slightly tangy, but sweet and full of flavours at the same time - here's one to try for our next barbecue!

Salmon on aubergines with slow-roast almond tomatoes
(serves 2)

12 cherry tomatoes on the vine
4 tbsp apple balsamic vinegar
24 whole blanched almonds
2 medium aubergines
2 cloves garlic
1 handful coriander
2 tbsp olive oil
10 basil leaves
300 g salmon fillets
1 handful fresh coriander

Wash the tomatoes and cut through each of them lengthways, then make cross-like incisions though the flesh, taking care not to pierce the skin. Place in an oiled, oven-proof dish, season wit salt and pepper, then sprinkle with the vinegar.  Place in the oven pre-heated to 150 C.
Cut the aubergines into rough chunks and place on a baking tray sprayed with oil. Drizzle with some more oil, then season with salt and pepper. Roughly chop the garlic and sprinkle it over the vegetables. Put in the oven on the top shelf, raising the temperature to 250 C or putting on the grill function instead.
Heat the oil in a non-stick pan, fry the basil leaves quickly and leave them to drain and crisp on some kitchen towel.
When the aubergines have been roasted for about 20 minutes, they should be quite tender. Stir in the chopped coriander. Fry the salmon in the basil oil ontil crisp outside, but still raw in the middle. Serve on the aubergines with the tomatoes on the side.

Comments

[Hande]

This sounds lovely, will have to try this combination.
In Turkey we eat a lot of eggplants, and if you want to avoid the oil, here is a good way: Roast the eggplants till charcoaled, whole, preferably on a gas stove, but in a grill pan without oil or in the oven work as well. With fingers dipped in cold water, pick the charcoaled peel away, mush the inside (breathe in the lovely roast smell).
Then mix either
a)with some spoons of yogurt, garlic, salt & pepper or
b) very finely diced tomatoes and green peppers, some lemon juice and salt. Eat as a salad or bread spread.

[johanna]

Hey Hande - I really like your suggestion! I actually made another aubergine dish last weekend, but for that I pan-fried them (in just a little oil) - post to come soon. But the chargrilling is definitely the thing to try next time. Thanks for the suggestion!