Barbecued bonito with grilled eggplant and sauce vierge - Better Homes & Gardens Australia

Ingredients

• 4 cloves garlic, mince
• • 1 tsp chilli flakes
• 1⁄2 cup extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 4 x 160g bonito steaks
• 4 finger eggplants, split lengthways
• 1 Tbsp black olive tapenade
• 1 Tbsp coriander seeds
• 3⁄4 cup verjuice (or a mix of 2 parts white wine and 1 part apple cider vinegar)
• 2 eschalots, finely diced
• 2 lemons, segmented and diced
• 1⁄2 bunch basil leaves, thinly sliced
• 1⁄2 bunch tarragon leaves, thinly sliced
• 2 Roma tomatoes, seeded and diced
• Baby rocket leaves, to serve