Eggplant With Smoked Salmon


  • 250g eggplants with skin

  • 5 slices smoked salmon

  • 5 stalk Mozzarella cheese (cut into 2 inches long)

  • 3 tbsp extra virgin olive oil

  • 1/4 tsp salt

Balsamic Reduction:

  • 250ml Balsamic vinegar



A bunch of Rocket/ parsley



  1. Cut the eggplant into thin slices, season with olive oil and salt.

  2. Heat up 1 tbsp olive oil in the preheated sauce pan to shallow fry the marinated eggplant slices for 1 minute on each side.

  3. Roll the eggplants with smoked salmon and Mozzarella cheese. Set them aside.

Balsamic Reduction:

  1. Cook the Balsamic vinegar in the sauce pan and simmer over low heat until slightly thicken, remove from the heat and ready to serve.


To Assemble:

  1. Place the eggplant rolls onto the serving platter, garnish with Rocket/ parsley at the side, dressing with Balsamic reduction when serve.


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