Roasted Salmon and Eggplant With Wilted Escarole
Ingredients
- 4 small or 2 medium eggplants (about 2 pounds), cut into 1-inch pieces
- 1/4 cup olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless salmon fillets
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons toasted sesame seeds
- 1 small head escarole, leaves torn (about 8 cups)
- 1/4 cup pitted oil-cured black olives, halved
- 1 tablespoon sherry vinegar or red wine vinegar
Instructions
Roasted Salmon and Eggplant With Wilted Escarole serves 4 original recipe by Real Simple.
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