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Ingredients

• 8 x Japanese eggplants halved lengthwise
• 1/2 c. extra virgin olive oil
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 x garlic head roasted
• 1/4 c. finely-minced cilantro
• 1 x lemon juiced
• 1/4 c. tahini
• 2 Tbsp. extra virgin olive oil
• 1 x Spanish onion finely sliced
• 2 x garlic cloves finely minced
• 1 Tbsp. whole fennel seeds grnd
• 1 c. white wine
• 3 c. fresh tomato juice
• 2 Tbsp. finely-minced fresh parsley
• 1 Tbsp. fresh lemon juice
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. harissa
• 1 x lemon juiced
• 1/4 c. extra virgin olive oil
• 4 x skin-on cod fillets - (abt 6 ounce ea)
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 c. flour
• 2 Tbsp. Madras curry pwdr
•     Salt to taste
• 3 lrg onions sliced thinly

Description

Roasted Eggplant Puree: Preheat Oven To 375 Degrees. Rub Eggplants With Extra Virgin Olive Oil And Season With Salt And Pepper To Taste. Place On A Baking Sheet And Roast In The…

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