Ingredients:

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

Directions:

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 separate 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.

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