This recipe was born out of probably everyone's familiar question: What do I do with leftover salmon? Instead of reheating it and hoping for the best, this leftover salmon recipe gently brings it back to life. A whole roasted eggplant becomes both the bowl and the sauce, layered with quinoa and warmed salmon for a cozy, nourishing meal.
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This roasted eggplant bowl is part of my Leftover Revival series, where I post recipes designed to transform leftovers into meals that feel completely new. By folding leftover salmon into warm quinoa and serving it over a creamy, whole-roasted eggplant, this dish turns simple ingredients into a nourishing, comforting dinner, or even next day's lunch you’ll actually look forward to eating.
Recipe Overview
⏱️ Ready in: 50–55 minutes
✋ Hands-on time: 10–15 minutes
🍽️ Yields: 1 generous serving (or 2 lighter servings)
🥗 Diet-friendly: Gluten-Free
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Why You’ll Love This Recipe
- A fun way to use leftover salmon: Folding leftover salmon into warm quinoa gently reheats it without drying it out, and the eggplant makes it look like a whole new dish.
- Minimal prep, mostly hands-off: While the eggplant roasts, the quinoa cooks, and the rest comes together quickly.
- Comforting but not heavy: Like my Ground Beef Stuffed Portobello Mushrooms dish, this dish feels cozy and satisfying without relying on complicated ingredients.
- Great for dinner or next-day lunch: It’s one of those meals that holds up well the next day.
- Naturally gluten-free: Like this Mediterranean Chicken Salad with Crispy Halloumi Croutons recipe, this recipe is made with simple, wholesome ingredients that fit a gluten-free lifestyle.
Ingredients
- Eggplant: A whole roasted eggplant is the foundation of this dish. When roasted until completely soft, the flesh becomes creamy and rich. The skin holds everything together, turning the eggplant into both the bowl and the sauce.
- Leftover Salmon: This recipe is designed specifically for cooked salmon. Folding it into warm quinoa gently reheats it without drying it out. I like to reuse my Sweet Chili Salmon, but anything goes. Both baked and pan-seared salmon work well here.
- Quinoa: Quinoa adds texture and substance while keeping the dish light. It absorbs the flavors from the salmon and eggplant and makes the bowl more filling.
- Greek Yogurt: Greek yogurt adds creaminess and a slight tang that balances the richness of the roasted eggplant.
- Roasted Garlic: Roasting the garlic alongside the eggplant mellows its flavor and adds depth without overpowering the dish.
- Capers: Capers add a bright, salty pop that pairs especially well with salmon. A small sprinkle on top brings balance and helps cut through the richness of the eggplant and yogurt.
See the recipe card below for the full ingredient list and exact measurements.
Random Fun Facts
- Apparently, quinoa is one of the most leftover-friendly grains 🙂. It reheats without turning mushy.
- Many Mediterranean dishes are designed around leftovers. Grains, vegetables, and proteins are often cooked separately and combined later.
- Capers come from flower buds. They are unopened flower buds from the caper bush. If left unpicked, they bloom into large, white flowers.
Substitutions and Variations
- Greek Yogurt: For a richer, more indulgent result, sour cream can be used in place of Greek yogurt.
- Quinoa: Swap quinoa for cooked bulgur, couscous, farro, or even buckwheat, if that’s what you have on hand. Choose grains that reheat well to keep the salmon tender.
- Leftover Salmon: This recipe works well with other cooked fish such as trout or arctic char. Cod fish, like I use in my Baked Cod with Mushroom Sauce in Parchment Paper recipe would work great too. Flake gently and warm it the same way by folding it into hot grains.
- Capers: If you don’t have capers, chopped green olives, or a small amount of pickled onions, or even Pickled Red Cabbage can add a similar salty bite.
- Add Extra Vegetables: Stir in chopped cucumber, tomatoes, or lightly sautéed spinach for extra freshness and color.
- Make It Dairy-Free: Use a dairy-free yogurt alternative or simply mash the eggplant with extra olive oil and lemon juice instead of yogurt.
Step-by-Step Instructions
STEP 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. You can also use the air fryer, preheat it to 375°F (190°C), and cook the eggplant for 15 minutes.
STEP 2: Roast the eggplant & garlic
Poke the eggplant several times with a knife. Lightly drizzle with olive oil and sprinkle with salt. Place on the baking sheet. Roast for 25–30 minutes, then add garlic cloves, drizzle them with a bit of olive oil, and return to the oven. Continue roasting for another 15–20 minutes.
STEP 3: Cook the quinoa
While the eggplant is roasting, rinse the quinoa and add it to a pot with water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 12–15 minutes, until the water is absorbed. Fluff with a fork and keep warm.
STEP 4: Warm the salmon
Flake cooked leftover salmon into bite-sized pieces and fold it into the hot quinoa, just until warmed through. Avoid reheating directly to keep the salmon tender.
STEP 5: Assemble
Slice the roasted eggplant lengthwise. Squeeze the roasted garlic out of its skin and add it directly into the eggplant flesh. Add Greek yogurt and gently mash and swirl everything together. Season with salt. Spoon the quinoa-salmon mixture into the eggplant. Top with capers, herbs, some red onion, and a squeeze of lemon if desired.
Top Tips
- Eggplant should be fully collapsed and wrinkled before removing it from the oven. Undercooked eggplant can be spongy and won’t mash as smoothly.
- Garlic can burn if roasted for too long. Adding it during the last 15–20 minutes allows it to soften and sweeten without becoming bitter.
- Eggplant has plenty of natural moisture and doesn’t need to be wrapped in foil. Roasting uncovered helps develop better flavor and texture.
- Lightly salt the eggplant before roasting, then adjust seasoning once it’s mashed with yogurt and garlic.
Frequently Asked Questions
Yes. Most leftover salmon works well in this recipe, regardless of how it was cooked or seasoned. Simply seasoned salmon (salt, pepper, herbs, galic, lemon) is ideal, but lightly spiced salmon also works. Just avoid salmon that’s heavily sauced or too sweet, as those flavors can overpower the eggplant and yogurt base.
The eggplant should be very soft and collapsed, with wrinkled skin. If a knife slides in easily with little resistance, it’s ready. Undercooked eggplant will feel spongy and won’t mash smoothly.
Yes. The air fryer is a faster option and works well, though oven-roasting cooks a slightly creamier, more jammy eggplant. Both methods are included in the instructions.
Serving suggestions
This roasted eggplant bowl works well on its own, but you can also serve it with a simple light salad, like this Crunchy Carrot, Cucumber & Radish Salad with Kohlrabi, and warm pita or flatbread on the side. Roasted or sautéed vegetables, such as zucchini or peppers would also work great. Sautéed bell peppers and onion like I used in this Burrata with Sautéed Peppers and Nut-Free Basil Pesto recipe is also a delicious side dish.
Other delicious leftover revival recipes
If you tried this Roasted Eggplant Bowl with Leftover Salmon and Quinoa recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Roasted Eggplant Bowl with Leftover Salmon and Quinoa
Equipment
- Air Fryer optional, for air fryer method
- Aluminum Foil for wrapping garlic, if using the air fryer
- Small Saucepan with lid
Ingredients
- 1 medium eggplant
- 1 tablespoon olive oil for drizzling
- ¼ teaspoon salt or to taste
- 3 cloves garlic unpeeled (see first note in notes section)
- ½ cup quinoa rinsed
- 1 cup water
- 1 pinch salt
- 1 cup cooked leftover salmon flaked
- ⅛ teaspoon ground black pepper or to taste
- ¼ cup plain Greek yogurt or sour cream
- 1-2 tablespoons capers
- 2 tablespoons red onion peeled and chopped
- 1 tablespoon fresh herbs I used cilantro, but you can use dill, basil etc.
- 2 Lemon wedges for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. You can also use the air fryer, preheat it to 375°F (190°C), and cook the eggplant for 15 minutes, together with the unpeeled garlic (See the first note in the notes section below).
- Poke the eggplant several times with a knife, then lightly drizzle with olive oil and sprinkle with salt. Place it on the baking sheet and roast for 25–30 minutes.1 medium eggplant, 1 tablespoon olive oil, ¼ teaspoon salt
- Add the unpeeled garlic cloves to the baking sheet, lightly drizzled with oil. Return to the oven and continue roasting for another 15–20 minutes, until the eggplant is very soft and collapsed and the garlic is tender. Let rest for 5 minutes.3 cloves garlic
- While the eggplant roasts, add the quinoa, water, and a pinch of salt to a small pot. Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes, until the water is absorbed. Fluff the quinoa with a fork.½ cup quinoa, 1 cup water, 1 pinch salt
- Fold the flaked leftover salmon into the hot quinoa just until warmed through, then emove it from heat.1 cup cooked leftover salmon
- Slice the roasted eggplant open lengthwise, keeping the skin intact. Squeeze the roasted garlic out of its skin into the eggplant flesh. Add the Greek yogurt, ground black pepper, and, optionally, a little more salt, then gently mash and swirl until creamy.¼ cup plain Greek yogurt, ⅛ teaspoon ground black pepper
- Spoon the quinoa and salmon mixture into the eggplant bowl. Top with capers, chopped red onion, and fresh herbs. Serve warm, with lemon wedges on the side, if using.1-2 tablespoons capers, 2 tablespoons red onion, 1 tablespoon fresh herbs, 2 Lemon wedges
Notes
-
If using the Oven: add garlic in the last 15–20 minutes.
If using Air fryer: garlic can go in from the start if wrapped - Eggplant should be fully collapsed and wrinkled before removing it from the oven. Undercooked eggplant can be spongy and won’t mash as smoothly.
- Garlic can burn if roasted for too long. Adding it during the last 15–20 minutes allows it to soften and sweeten without becoming bitter.
- Eggplant has plenty of natural moisture and doesn’t need to be wrapped in foil. Roasting uncovered helps develop better flavor and texture.
- Lightly salt the eggplant before roasting, then adjust seasoning once it’s mashed with yogurt and garlic.
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