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1
Make the Mojo In a mortar, smash the garlic to a paste with the habanero, cumin seeds and 1/2 teaspoon of salt.
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2
In a saucepan, heat the olive oil until shimmering.
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3
Add the garlic-chile paste and whisk over moderately high heat for 30 seconds.
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4
Let stand off the heat for 10 minutes.
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5
Whisk in the citrus juices and let cool, then stir in the cilantro and mint and season with salt and pepper.
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6
Prepare the Eggplant and Fish In a large bowl, cover the eggplant with water and add a small handful of salt.
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7
Let soak for 45 minutes.
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8
Prepare the Eggplant and Fish Meanwhile, in a small saucepan, bring the citrus juices, ginger, chile, soy sauce and the 2 tablespoons of olive oil to a boil.
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9
Simmer over moderate heat, stirring, until reduced to 2/3 cup, 12 minutes.
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10
Season the orange glaze with salt and let cool.
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11
Prepare the Eggplant and Fish In a large saucepan, heat 1 inch of canola oil to 375.
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12
Drain the eggplant and pat dry.
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13
In a colander set over a large bowl, toss the eggplant with the cornstarch, shaking off the excess.
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14
Working in 2 batches, fry the eggplant over moderately high heat, turning, until lightly browned and crisp, 5 minutes per batch.
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15
Using a slotted spoon, transfer the eggplant to a paper towellined baking sheet to drain.
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16
Prepare the Eggplant and Fish Light a grill or preheat a grill pan.
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17
In a skillet, heat half of the orange glaze.
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18
Add the fried eggplant and toss over high heat until hot, 3 minutes.
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19
Fold in the cilantro and season with salt; keep warm.
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20
Prepare the Eggplant and Fish Brush the mackerel with olive oil and season with salt and pepper.
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21
Oil the grill grate or grill pan.
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22
Grill the fish skin side down until lightly charred on the bottom, 4 minutes.
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23
Brush the fish with the remaining orange glaze, flip and grill, brushing with the orange glaze, until just cooked through, about 3 minutes longer.
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24
Transfer to a platter and serve right away with the fried eggplant and mojo.
