Slice the onion very thin, with a mandolin if you have one, and pack into a clean mason jar. Sprinkle with salt and pepper, then top with the vinegar until the onions are just covered. Set aside until ready to use. You will have extra that can be stored in the fridge for up to 3 weeks.
Combine the yogurt with ½ cup LEMON BUTTER GARLIC SAUCE and the lemon juice. Season with salt and pepper.
Stir ½ cup of the yogurt sauce into the cabbage and let marinate for 15 minutes.
Rub the BBQ grill with vegetable oil. Light the BBQ to 400-450°F. Toss the prepared eggplant with 1 ½ tablespoons olive oil and season with salt and pepper. Lay each piece in a single layer on the grill. Cook for 3-4 minutes, then flip and cook another 3-4 minutes until eggplant is softened and cooked through. Transfer to a bowl.
Pat salmon dry and rub with about 1 tablespoon of olive oil and about 1 tablespoon of ORIGINAL SEAFOOD RUB AND SEASONING.
Lay the salmon on the grill, skin side up, and cook with the lid closed for 3-4 minutes. Flip skin side down and cook another 3-4 minutes, or until fish is just cooked through. Remove to a plate, tent lightly with foil and let rest for 5 minutes. Remove the salmon from the skin and break into large pieces.
Brush the naan bread lightly with olive oil. Place on the grill and cook until you see grill marks, about 2 minutes on each side. Place each piece on 4 plates and sprinkle with flaky salt.
Smear each piece of naan with the remaining yogurt sauce, then top with cabbage, eggplant, salmon, red onions and cilantro. Serve immediately.
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