Ingredients

• 8 Japanese eggplants, halved lengthwise
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1 head garlic, roasted
• 1/4 cup finely chopped cilantro
• 1 lemon, juiced
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1 Spanish onion, finely sliced
• 2 cloves garlic, finely chopped
• 1 tablespoons whole fennel seeds, ground
• 1 cup white wine
• 3 cups fresh tomato juice
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 2 tablespoons harissa
• 1 lemon, juiced
• 1/4 cup olive oil
• 4 cod fillets, about 6 ounces each, skin on
• Salt and freshly ground pepper

Instructions

1. Eggplant Puree: Preheat oven to 375 degrees F. Rub eggplants with olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes. Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper.
2. Tomato-Fennel Essence: Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the fennel and cook for 2 minutes. Increase heat to high, add the wine and the tomato juice and cook until reduced by half. Add the parsley, lemon juice and season with salt and pepper.
3. Codfish: Whisk together the harissa, lemon juice and olive oil in a small bowl. Place the cod in a medium shallow baking dish. Pour the marinade over and turn to coat. Cover and marinate in the refrigerator for 1 hour. Preheat broiler. Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet. Broil on each side for 3 to 4 minutes on each side.
4. Curry Onion Rings: 2 cups flour 2 tablespoons Madras curry powder Salt 3 large onions, sliced thinly
5. Combine flour, curry powder and salt in a bowl and mix well. Toss onions in the flour mixture. Fry until golden brown. Drain on a paper towel lined plate.