Grilled Salmon with Eggplant, Tomato, Yogurt Sauce, Basil & Pine Nuts

Directions

1. Wash all produce and pat dry.
2. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
3. Trim the eggplants into ½-inch planks, lay them on a plate, drizzle with oil, and season with salt.
4. Grill the eggplant, turning once, until tender and lightly charred, about 3–4 minutes per side; transfer to a plate and loosely cover with foil.
5. Peel and mince the garlic, then whisk it into the plain Greek yogurt with salt, pepper, and dill to form the sauce; set aside.
6. Pat the salmon dry and season it on both sides with salt and pepper.
7. Reheat the pan with a little oil, then cook the salmon until it’s flaky and cooked through, about 4–5 minutes per side.
8. Thinly slice the tomatoes and roll basil leaves into ribbons to add at serving time.
9. To plate, divide the salmon and eggplant among bowls or plates with tomato slices; spoon over the yogurt sauce, sprinkle pine nuts, and top with basil ribbons.