Ingredients
| 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 |
Instructions
| 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. |
Edited extract reproduced with permission fromTel Aviv by NENI.
RRP $55, published by Murdoch Books.
Photography by Nuriel Molcho.
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