Grilled Salmon with Asparagus & Spicy Eggplant Puree

SERVES 4

1 small eggplant, halved lengthwise
Salt and pepper
¾ cup plus 1 tablespoon olive oil
3 TBs Spicy Vinegar (recipe below)
¼ cup water
1 jalapeno, seeded and minced
3 TBs freshly squeezed lemon juice
¼ cup minced shallots
¼ cup chopped fresh tarragon
20 thin asparagus spears
8 baby eggplants, halved
4 salmon steaks
¾ cup peeled, seeded, and diced tomato
4 TBs Tarragon oil (herb oil recipe below)

To prepare the eggplant:

1. Season with salt and pepper, and rub with 1 tablespoon of olive oil.

2. Place the eggplant cut side down on a sheet pan.

3. Fill the pan with 1/4 inch of water, and bake at 350 degrees for 30 minutes or until the eggplant is tender.

4. Puree the eggplant flesh with the Spicy Vinegar, water, jalapeno and 2 tablespoons olive oil for 1 minute or until smooth. Season with salt and pepper.

To prepare the vegetables:

1. Whisk together the remaining 1/2 cup plus 2 tablespoons of olive oil, the lemon juice, shallots and tarragon in a small bowl and season with salt and pepper.

2. Toss the asparagus and baby eggplant with some of the tarragon mixture and heat on the grill for 2 minutes.

3. Cut the asparagus in half lengthwise and cut the eggplant into thin strips.

To prepare the salmon:

1. Brush the salmon lightly with some of the tarragon mixture and season with salt and pepper.

2. Grill over a moderate flame for 2 to 3 minutes on each side, or until cooked medium-rare to medium.

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