CHARGRILLED OCTOPUS, SMOKED EGGPLANT PUREE & DUKKAH - Cuisine Magazine - From New Zealand to the Wor

Ingredients

• DUKKAH
• ½ cup pistachios
• 1 tablespoon cumin seeds
• 1 tablespoon sesame seeds
• ½ teaspoon sea salt
• EGGPLANT PURÉE
• 2 eggplants
• 1 clove garlic
• 3 tablespoons tahini
• 4 tablespoons olive oil
• 1 teaspoon salt
• juice of ½ lemon
• 3 tablespoons olive oil
• grated zest of 1 lemon
• 1 clove garlic, mashed with a little salt
• 1 tablespoon finely chopped oregano, marjoram or thyme leaves
• 1 cooked octopus
• 4 baby cucumbers, finely sliced
• lemon juice
• wedges of lemon