Spicy Salmon Over Creamy Eggplant

Name: Spicy Salmon Over Creamy Eggplant
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 lb. eggplant, cut into quarters lengthwise; 5 tsp. olive oil; 1 tsp. curry powder; 1/2 tsp. cayenne pepper; 1/8 tsp. ground cinnamon; 1 1/4 lb. skinless salmon fillets; 1 can (15 oz.) white beans, rinsed and drained; 1/3 c. nonfat Greek yogurt; 1 clove garlic, peeled; 2 tbsp. lemon juice; 2 large red peppers, seeded and very thinly sliced; 2 scallions, thinly sliced

By The Good Housekeeping Test KitchenPublished: Nov 26, 2014

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Yields:

Prep Time:

15 mins

Total Time:

35 mins

Cal/Serv:

395

Curry and cayenne powders give a good kick to your weeknight filet.

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Ingredients

1 1/2 lb.
eggplant, cut into quarters lengthwise
5 tsp.
olive oil
1 tsp.
curry powder
1/2 tsp.
cayenne pepper
1/8 tsp.
ground cinnamon
1 1/4 lb.
skinless salmon fillets
1
can (15 oz.) white beans, rinsed and drained
1/3 cup
nonfat Greek yogurt
1
clove garlic, peeled
2 Tbsp.
lemon juice
2
large red peppers, seeded and very thinly sliced
2
scallions, thinly sliced

Directions

1. Step 1Preheat broiler on High. Line rimmed baking sheet with foil. Rub cut sides of eggplant with 3 teaspoons oil; sprinkle with 1/8 teaspoon salt. Broil eggplant, cut sides up, 6 to 8 minutes or until charred and tender, rearranging to cook evenly as necessary. Transfer to plate; let cool. Set baking sheet aside.
2. Step 2While eggplant broils, in medium bowl, combine curry powder, cayenne, cinnamon and 1/4 teaspoon salt; set aside.
3. Step 3When eggplant is cool enough to handle, cut pulp from skins, scraping. Place pulp in food processor along with beans, yogurt, garlic, 1 tablespoon lemon juice and 1/4 teaspoon salt. Pulse until smooth.
4. Step 4Arrange salmon in single layer on same lined baking sheet; sprinkle with spice mixture. Broil 5 to 6 minutes or until salmon is just opaque throughout. Meanwhile, in medium bowl, toss peppers with scallions, remaining tablespoon lemon juice, 2 teaspoons oil and pinch of salt. Serve salmon over eggplant puree. Top with pepper mixture.