Roasted Gurnard with Smoky Eggplant, Farro, and Lemon

Ingredients

• 1 red gurnard (about 2kg)
• 2 lemons, thickly sliced
• 1 head of garlic, thickly sliced
• 6 mint sprigs
• For drizzling: olive oil
• To serve: sumac
• Smoky eggplant
• 3 eggplant
• 80 gm hulled tahini
• 80 gm thick plain yoghurt
• 80 ml (1/3 cup) extra-virgin olive oil
• Juice of 1 lemon, or to taste
• 1 garlic clove, finely chopped
• Farro and boiled lemon salad
• 350 gm farro
• ½ lemon, thinly sliced, seeds discarded
• ½ Spanish onion, finely chopped
• 70 ml extra-virgin olive oil
• 1½ tbsp red wine vinegar
• ¾ cup each coarsely chopped flat-leaf parsley, mint and coriander
• 20 gm pistachio nuts, coarsely chopped