Ingredients
- 1 large eggplant
- 1 can of preserved trout
- 3 tablespoons of plain Greek-style yogurt
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon lemon zest
- A few fresh mint leaves
- Extra virgin olive oil
- Salt and black pepper
-
Smoked paprika (optional)
Directions
- 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.
