Cut <quantity>2</quantity> eggplants in half lengthwise

Score the flesh deeply. Season with flaky salt to taste

Add <quantity>2<unit>sprigs</unit></quantity> of thyme, and <quantity>2<unit>sprigs</unit></quantity> 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 <quantity>1<unit>head</unit></quantity> 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 <quantity>4</quantity> 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 <quantity>2<unit>tbsp</unit></quantity> of rough cut sun-dried tomatoes

Add <quantity>2<unit>tbsp</unit></quantity> of cashew nuts

Begin to crush

Add flaky salt to taste

Tear <quantity>1</quantity> morita chili

Crush mixture

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>1<unit>tbsp</unit></quantity> of apple cider vinegar

Grind into chunky paste. Tomato and Cashew Paste is ready

Scoop the eggplant flesh into a bowl

Add <quantity>3<unit>tbsp</unit></quantity> of tomato and cashew paste

Add olive oil to taste

Add <quantity>1<unit>bulb</unit></quantity> of fresh scallion, chopped

Add flaky salt to taste

Mix to combine

Pick leaves from <quantity>5<unit>sprigs</unit></quantity> of thyme

Add <quantity>50<unit>g</unit></quantity> of hard goat cheese, coarsely chopped. The fire-roasted eggplant salad is ready

Add <quantity>2½<unit>cups</unit></quantity> of coarse salt to bowl

Add <quantity>2</quantity> egg whites

Add <quantity>¼<unit>cup</unit></quantity> of water

Combine until texture of wet sand

Season fish cavity with <quantity>2<unit>tbsp</unit></quantity> of tomato and cashew paste, <quantity>10<unit>sprigs</unit></quantity> of thyme, <quantity>2<unit>sprigs</unit></quantity> of rosemary and <quantity>2<unit>sprigs</unit></quantity> of sage

In roasting pan add <quantity>1<unit>cm</unit></quantity> 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 <quantity>1½<unit>cup</unit></quantity> 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!