For the Red Mullet

  • 4 Red Mullet Fillets, 4 oz. each
  • Extra Virgin Olive Oil

For the Chilli and Garlic Oil

  • 2 Garlic Cloves
  • 1 Anchovy Fillets
  • ¼ Tablespoon of Chilli Flakes
  • 1 Tablespoons of Sunflower Oil
  • ½ cup of Extra Virgin Olive Oil
  • ½ Tablespoon of Parsley, chopped

For the Eggplant Purée

  • 2 Eggplants
  • 2 Garlic Cloves
  • ⅛ Lemon, juiced
  • ¼ Teaspoon Ground Cumin
  • ¼ cup of Extra Virgin Olive Oil
  • Salt to Taste
  • Black Pepper to Taste
  • ½ Tablespoon of Tahini


  1. Season the fillets with salt and pepper and grill skin-side down for about 3-4 minutes over high heat on a lightly oiled pan.
  2. Prick 2 eggplants with a fork and baking them in an oven set to 425° Fahrenheit for approximately 30 minutes or until the skins are blackened. Once cooled, peel the Eggplant and place the flesh in a colander to drain. Use a bowl to top the colander and weigh down the eggplant. Allow to drain for 30 minutes.
  3. Combine the drained eggplant (About 8 oz.) with the garlic, lemon juice, cumin and tahini. Purée the mixture, gradually adding olive oil. Season to taste.
  4. Finely chop the garlic and put it in a saucepan with the sunflower oil, anchovy, and chilli flakes. Cook until the anchovy is melted and remove from heat and allow to cool. Add to mixture of 1/2 cup olive oil and fresh chopped parsley.
  5. Place a spoon-ful of the eggplant purée onto a plate then add chopped parsley into the chilli and garlic oil and pour over puree and add the cooked fish on top. Enjoy!


Shop for Red Mullet