I love the natural smokiness of the eggplant. You could also cook it in your oven on broil but it won’t taste nearly as good. I think it is worth making your stove top a bit ashy for!
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- Wash the eggplant well and dry. Prick it with a fork all around. Place it on an open flame for 15 minutes per side. Place on the side to cool.
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the tomatoes, 1 teaspoon of salt and pepper and cook for 6 minutes, mixing once.
- Add 5 out of the 6 cloves of the zested garlic to the pan. Mix well and cook for 2 more minutes. When done cooking, place in a medium sized bowl.
- In the bowl, add the remaining garlic, the juice of 1 lemon, 1 tablespoon of olive oil, silan and mix it well. Scrape out the inside of the eggplant (allow for a little bit of the charred skin to mix in) and place in the bowl. Mix well.
- Sprinkle the remaining salt and on the fish. Clean out and dry the skillet and place back on high heat, add 1 tablespoon of olive oil and get hot. Add fish in two batches if have to, cooking for 1 ½ minutes per side.
- Remove from pan and drizzle with rest of fresh lemon. Add mint to eggplant and fish right before serve. Serve hot or room temperature.