Barbecued Kahawai With Eggplant & Walnut Salsa - Cuisine Magazine - From New Zealand to the World

Ingredients

• EGGPLANT & WALNUT SALSA
• olive oil
• 2 eggplants, cut into 1-2cm cubes
• 1 chilli, seeded and finely chopped
• ½ cup toasted walnuts, roughly chopped (or use toasted almonds)
• 2 tablespoons red wine vinegar
• 1 small handful coriander leaves, finely chopped
• 1-2 tablespoons extra virgin olive oil (optional)
• SLAW
• zest and juice of ½ lemon
• 2 teaspoons white wine vinegar
• ½ teaspoon caraway seeds
• 2 tablespoons tahini
• ½ savoy cabbage (approx. 350g), or use a green or red cabbage instead, thinly shredded
• ½ teaspoon sea salt
• BARBECUED FISH
• 4 skin-on kahawai fillets or use another oily fish such as mackerel or grey mullet
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon sumac
• 1 teaspoon fine sea salt
• ½ cup thick Greek-style yoghurt
• lemon juice, to taste
• oil, for barbecuing or frying
• flatbreads, to serve