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| Fish kofta with eggplant salad |
Serves 6
Fish kofta with eggplant salad ingredients: 2 eggplants. 2 tomatoes, seeds removed, chopped. 1 bunch coriander, leaves roughly chopped. 1/2 bunch flat-leaf parsley, leaves roughly chopped. Juice of 1 lemon. 1/4 cup (60ml) olive oil, plus extra to drizzle. 1 bunch mint, leaves picked. 1 pomegranate molasses, to drizzle
Fish kofta ingredients: 1kg skinless white fish fillet (such as blue-eye), pin-boned, cut into 2 cm pieces. 1/2 bunch flat-leaf parsley, leaves finely chopped. 1/2 cup (80g) pine nuts. 100ml olive oil
Fish kofta with eggplant salad recipe: To make the egg plant salad, using metal tongs, hold the whole eggplants over a flame and cook, turning, for 5-8 minutes until skin is blackened and flesh is soft. (Alternatively, chargrill on a barbecue preheated to high.) When cool enough to handle, peel (don't worry if there is a little skin still attached, it adds flavour). Finely chop the eggplant flesh and place in a large bowl. Add tomato, coriander, parsley, onion, juice and oil, then stir gently to combine. Set aside. For the kofta, place fish in a food processor and pulse until coarsely chopped. Transfer to a large bowl with the parsley, pine nuts, 1/4 cup (60ml) oil and 2 tsp salt, then stir to combine. Using 2 tbs mixture at a time, form into 18 oval-shaped patties in the palm of your hand. Heat 1 tbs oil a large frypan over medium heat. Cook half the kofta for 2 minutes each side or until just cooked. Transfer to a plate and repeat with remaining 1 tbs oil and kofta. Scatter mint and pomegranate seeds over a plate and top with eggplant salad and kofta. Drizzle with pomegranate molasses and extra oil to serve. By then the fish kofta with eggplant salad is ready
