Pink salmon with eggplants baked in the oven
Description
Preparing pink salmon with eggplants is not difficult; the most tedious part is preparing the fish. After that, you just need to layer all the ingredients and bake until golden brown. If you're not a big fan of eggplants, you can replace them with potatoes, but slice the potatoes as thinly as possible instead of cutting them into cubes. The only difference is that the dish turns out juicier, more tender, and easier on the stomach with eggplants. No additional side dish is required, but you can serve boiled rice, mashed potatoes, or grains if desired.
Instructions
- 1
Step 1
Prepare all the ingredients. I already have ready fish steaks; if you have a whole pink salmon, first cut it up and slice into pieces about 2 cm thick.
- 2
Step 2
Rub the fish with salt and ground pepper, pour lemon juice over it, and let it sit for 20–30 minutes.
- 3
Step 3
Grease a baking dish with oil and arrange eggplant cubes in a single layer. Season the eggplants with salt, pepper, and spray with vegetable oil. If you want the eggplants to be as tender as possible, it's better to pre-fry them.
- 4
Step 4
Place the salmon steaks on top. Some of the eggplant can be tucked into the slits in the fish.
- 5
Step 5
Pour sour cream over everything and place sliced tomato wedges on top. Season the tomatoes with salt and pepper to taste.
- 6
Step 6
Sprinkle everything with grated cheese and bake in the oven at 180 degrees for 45 minutes.
- 7
Step 7
The pink salmon with eggplants is ready.
- 8
Step 8
Done.