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Print this Recipe    Salmon Eggplant

Spicy Grilled Salmon and Eggplant

3 fresh salmon steaks
1 eggplant
3 limes
2 lemons
1/8 cup olive oil
1 tsp. Greek or Italian seasoning
1/8 tsp. hot red pepper flakes
Fresh ground black pepper

Remove stem and end of eggplant and slice on a diagonal, cutting
slices approximately 1/4-inch thick. Place salmon steaks and
eggplant slices in a large, flat tupperware container. Cut lemons
and limes in half and remove juice. Pour juice into a seperate
bowl. Stir in olive oil, seasoning, pepper flakes and ground
pepper. Pour over steaks and eggplant. Cover and marinate in
refrigerator for 1 to 1-1/2 hours. Turn steaks over and rearrange
eggplant for even marinading, once during process. Place steaks
on a hot grill and cook on both sides until done. Add eggplant
slices to grill when fish is half cooked. Grill eggplant slices
on both sides. Remove. Serve fish and vegetables with rice.
Serve hot.

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