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1
To make the vinaigrette: Combine the shallots, vinegar, lemon juice, salt and pepper in a glass or ceramic bowl.
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2
Whisk in the olive oil.
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3
Set aside.
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4
To make the eggplant broth: Heat olive oil in a saute pan over medium-low heat.
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5
Add the garlic and cook until soft, about 10 minutes.
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6
Remove and discard.
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7
Add eggplant, onion and carrot and saute over high heat until golden, about 5 minutes.
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8
Add vinegar and simmer until it glazes the pan.
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9
Add chicken or vegetable broth and oregano.
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10
Simmer until reduced to about 2 1/2 cups, about 30 minutes.
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11
Strain.
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12
Set aside.
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13
Prepare the grill.
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14
Heat the oil in a seasoned cast-iron skillet over high heat until it begins to smoke.
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15
Add the artichokes and carrots and saute, stirring constantly, until seared, about 3 minutes.
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16
Add the eggplant broth, salt, pepper, shallots and currants.
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17
Lower the heat and simmer for 5 minutes.
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18
Pour broth into a saucepan and simmer.
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19
While the broth is simmering, grill the salmon over hot coals until medium rare, about 2 to 3 minutes per side.
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20
Pour 1/4 of the broth into each of four bowls.
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21
Add the salmon and top with the vegetables.
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22
Drizzle with 1 tablespoon of the vinaigrette and garnish with parsley.
