Roasted Eggplant Bowl with Leftover Salmon and Quinoa
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.
Servings: 1 whole eggplant
Calories: 810kcal
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.
Nutrition
Calories: 810kcal | Carbohydrates: 92g | Protein: 50g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Cholesterol: 77mg | Sodium: 950mg | Potassium: 2408mg | Fiber: 22g | Sugar: 20g | Vitamin A: 532IU | Vitamin C: 39mg | Calcium: 201mg | Iron: 7mg