Slice the eggplant into 1 cm thick rounds. Sprinkle with salt and let rest for 10 minutes to draw out the bitterness. Pat dry with paper towels.
Place the slices on a baking tray with a bit of olive oil and roast at 200 °C (390 °F) for 20–25 minutes, flipping halfway through, until golden and tender.
In a bowl, mix the yogurt with grated garlic, cumin, lemon zest, salt, and a drizzle of olive oil. Stir until smooth and creamy.
Arrange the roasted eggplant slices as a base on a serving plate.
Scatter the flaked trout over the top.
Spoon the spiced yogurt randomly over the dish.
Drizzle with the oil from the can to intensify the flavor.
Finish with chopped fresh mint, some black pepper, and a pinch of smoked paprika if desired.
Smoked Rainbow Trout Fillet with Extra Virgin Olive Oil
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Cole's farm-raised trout fillet is deboned, carefully smoked using an aromatic Applewood blend, and hand-packed in tins using high-quality extra virgin olive oil for freshness and a delicate taste enhancement. A nutritious snack or meal accompaniment that can be eaten straight from the can and enjoyed at home, work, or wherever adventure takes you!
