Japanese-style baked salmon with eggplant and rosemary

Ingredients:

• 6 salmon fillets (approximately 140 g each)
• 2 eggplants, cut in half
• Cooking spray
• Salt and ground black pepper
• 1/4 cup fresh lemon juice
• 1 tbsp. l. rice wine (mirin)
• 1 tbsp miso paste
• 1 tbsp. l. olive oil
• 2 crushed cloves of garlic
• 2 teaspoons chopped fresh rosemary leaves
• 1/4 cup chopped cilantro leaves

Preparation:

1. Preheat oven to 200°C (400°F) with fan-assisted baking spray. Spray a large baking dish with cooking spray.
   
   Season the fish with salt and pepper and place in a baking dish. In a small bowl, combine the lemon juice, rice wine, and miso paste. Brush the mixture all over the fish.
2. Score the eggplant slices, but do not pierce the flesh. In a large bowl, combine the eggplant, oil, garlic, rosemary, and salt and black pepper to taste. Stir. Place the eggplant next to the fish slices (or on a separate baking sheet if space is tight).
   
   Bake the fish and eggplant for 20-25 minutes, until soft.
   
   Serve 4 salmon fillets sprinkled with cilantro and topped with eggplant. Use the remaining fish for cooking. Salad with salmon and apples.