Salt Baked Fish with Eggplant & Cassava Flat Breads

Cut 2 eggplants in half lengthwise

Score the flesh deeply. Season with flaky salt to taste

Add 2 sprigs of thyme, and 2 sprigs of rosemary to 2 aubergines

Add olive oil to taste and wrap in aluminum foil

Roast eggplants on the embers for 30m until half cooked

Cut the top of 1 head of garlic

Wrap garlic head in aluminum foil

Roast garlic head on the embers for 20m until half cooked

Turn eggplants and cook 30m until tender

Turn garlic head and cook for 20m until tender

Trim 4 spring onions and keep the heads

Char spring onion bulbs on embers until tender

Remove charred outer layer

Slice barbecued spring onions

Remove eggplants from the fire and unwrap

Remove garlic head from the fire and unwrap

Squeeze out garlic cloves into mortar

Add sliced spring onions

Add 2 tbsp of rough cut sun-dried tomatoes

Add 2 tbsp of cashew nuts

Begin to crush

Add flaky salt to taste

Tear 1 morita chili

Crush mixture

Add 2 tbsp of extra virgin olive oil

Add 1 tbsp of apple cider vinegar

Grind into chunky paste. Tomato and Cashew Paste is ready

Scoop the eggplant flesh into a bowl

Add 3 tbsp of tomato and cashew paste

Add olive oil to taste

Add 1 bulb of fresh scallion, chopped

Add flaky salt to taste

Mix to combine

Pick leaves from 5 sprigs of thyme

Add 50 g of hard goat cheese, coarsely chopped. The fire roasted eggplant salad is ready

Add 2½ cups of coarse salt to bowl

Add 2 egg whites

Add ¼ cup of water

Combine until texture of wet sand

Season fish cavity with 2 tbsp of tomato and cashew paste, 10 sprigs of thyme, 2 sprigs of rosemary and 2 sprigs of sage

In roasting pan add 1 cm thick base of salt mix

Place stuffed fish on salt crust base

Cover evenly with salt mix and press to form crust

Transfer to hot coals

Cover with burning wood coals

Bake salt crusted fish for 20m until fully cooked

Remove salt crusted fish from coals and rest for 10m to finish cooking

Preheat skillet over a medium flame

Remove salt crust

Peel the skin off

The salt baked fish is ready

Season 1½ cup of prehydrated cassava flour with flaky salt to taste

Add half of the cassava flour mix at a time to the hot skillet

Spread evenly

When dough comes together, flip over

Cook until light golden. Remove from pan and reserve

Take a cassava bread, add some eggplant salad

Add some salt baked fish

Finish with a little thyme to taste. Enjoy!