Ras el Hanut is a Moroccan spice mix which can be found in most supermarkets. Do use very firm white fish such as halibut which holds its shape.
400g white fish fillets cut in 1/2 cm cubes
8 baby aubergines
Sunflower/vegetable oil for deep frying
1 large onion, chopped
2 garlic cloves, chopped
80ml olive oil
Juice of 2 lemons
Salt, pepper, cumin and a pinch of “ras el hanut”
200ml yogurt (goat’s milk preferably)
200g rocket leaves — to serve
Preheat oven to 180°C.
Peel eggplant in stripes and deep fry until light golden brown.
Make a pocket in each by cutting horizontally with a knife.
Fry the onion in the olive oil until soft then add the garlic and cook for another minute.
Add the diced fish, parsley, lemon juice and seasoning, and when lightly fried, gently spoon it into the aubergine pockets.
In a pan, heat the butter and milk to almost boiling.
Put the stuffed aubergines in an oven dish and pour over the hot butter and yogurt.
Roast for 10-15 minutes and serve on the rocket.