Eggplant with wild salmon
Serves: 2
  • 2 Eggplant, diced
  • 2 celery stick, sliced
  • 1 clove of garlic, diced
  • 2 wild salmon filet or firm tofu with 2 sheets of seaweed, diced
  • 1 tablespoon olive oil or water
  • salt to taste
  • 2 roman tomato, diced
  • 1 pepper, diced
  • 2 Tablespoon red onion, diced or sliced to your liking
  • Herbal salt to taste
  1. Fry the first 5 ingredients in till done. Season with salt.
  2. Serve the cooked eggplant with wild salmon or tofu in a plate, top with diced tomatoes followed by pepper and onions. Sprinkle with herbs and or Herbal Salt.
Recipe by Northern Homestead at