- 4 small or 2 medium eggplants (about 2 pounds), cut into 1-inch pieces
- 1/4 cup olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless salmon fillets
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons toasted sesame seeds
- 1 small head escarole, leaves torn (about 8 cups)
- 1/4 cup pitted oil-cured black olives, halved
- 1 tablespoon sherry vinegar or red wine vinegar
- Heat oven to 425° F, with the racks in the upper and lower thirds.
- Toss the eggplant, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.
- Place the salmon fillets on a separate rimmed baking sheet and sprinkle with the thyme, sesame seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
- Roast the eggplant on the top rack, tossing occasionally, until the eggplant is brown and tender, 25 to 32 minutes. Roast the salmon on the bottom rack until opaque throughout, 10 to 12 minutes.
- Add the escarole, olives, vinegar, and the remaining tablespoon of oil to the eggplant on the baking sheet. Toss until the escarole wilts slightly. (You can return the pan to the oven for 30 seconds to speed the wilting.)
- Serve the salmon over the eggplant and escarole.