FISH–EGGPLANT KOFTAS

Edited extract reproduced with permission from
Tel Aviv by NENI.
RRP $55, published by Murdoch Books.
Photography by Nuriel Molcho.

	1 large eggplant
	500g white fish fillet (wild-caught tarakihi, mid-water trawl hoki or pot-caught blue cod)
	5 cayenne chilli peppers
	15g flat-leafed parsley
	30g coriander
	2 small onions, finely chopped
	3 garlic cloves, finely chopped
	1 heaped teaspoon sea salt
	olive oil, for frying
	2 tomatoes
	4 tablespoons Greek yoghurt

1.	Roast the eggplant over the flame of a gas stove or on a barbecue. Char the eggplant for 10-15 minutes, turning several time. The skin of the eggplant should be blackened.
2.	Scoop out the pulp from the roasted eggplant and drain in a sieve for at least 2 hours. Then squeeze the pulp between your hands to remove any remaining liquid.
3.	Dice the fish very finely.
4.	Deseed 1 cayenne pepper and finely dice; pluck herb leaves from the stems and finely chop. (You can also coarsely chop everything and put it through a meat grinder).
5.	Place the fish, cayenne pepper, herbs, onion garlic and eggplant in a bowl with the salt and knead well with your hands. Chill for 30 minutes in the fridge.
6.	Rub your hands with olive oil, shape the chilled mixture into balls about 3-4cm in diameter and gently press flat.
7.	Put a large frying pan over high heat, add the olive oil and reduce the heat.
8.	Fry the koftas in the oil until crispy, about 3 minutes on each side.
9.	Halve the tomatoes and add to the pan along with the remaining cayenne peppers and simmer for a few minutes.
10.	Beat the yoghurt until creamy.
11.	Arrange the fish-eggplant koftas, tomatoes and peppers on plates and serve with the yoghurt.