Preheat the oven to 400 degrees F.
Cut the eggplant in half, score, and insert the garlic slices and thyme into the cuts.
Roast till soft and scoop out the eggplant innards.
Blend and pass through a fine chinois.
Whisk in chianti vinegar, olive oil and squid ink.
Season and reserve.
Marinate the cucumbers, and radishes with chianti vinegar, olive oil, parsley and green onions.
Render the prosciutto in a pan over medium-low heat until crispy. Cool and add mustard, vinegar and olive oil.
Sear the salmon skin side down over medium heat for 3-4 minutes until skin is crispy. Flip and finish the cooking process until a medium doneness is reached.
Smear the black eggplant puree on the bottom of the plate, add the cucumber salad and place the fish on top.
Drizzle with prosciutto vinaigrette and enjoy!
Feeling adventurous in the kitchen? Why not try this mouth-watering recipe for Sockeye Salmon with eggplant nero, field cucumber salad, and prosciutto vinaigrette from Cibo Trattoria’s Chef Faizal Kassam.
Located in the chic Moda Hotel in the heart of downtown Vancouver’s arts and cultural district, Cibo Trattoria is the ideal destination for an enjoyable Italian dining experience and memorable evening out in the city. True to the trattoria aspect of its name, Cibo’s 40 seat, cozy dining room is the perfect spot for any occasion or social gathering; where patrons enjoy casual, rustic Italian cuisine in a warm, inviting atmosphere.
FRESH. ORGANIC. LOCAL. SEASONAL. Cibo Trattoria specializes in authentic cuisine with same-day fresh and local ingredients. Cibo is truly one of a kind when it comes to sustainability and the use of organic products; we are 100% committed to this movement.
Did you know that marine mammals approaching too close to salmon farms are routinely shot and killed by “predator control” workers, accounting for hundreds of animal deaths each year? Click here to lean more!