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1
Preheat the oven to 400.
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2
Poke the cinnamon into the eggplant.
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3
Roast the eggplant on a baking sheet until tender, about 50 minutes.
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4
Transfer the eggplant to a bowl, cover with plastic wrap and let cool slightly.
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5
Discard the cinnamon and peel the eggplant.
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6
In a microwave-safe bowl, cover the raisins with water and microwave at high power until plumped, about 30 seconds.
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7
Drain the raisins and transfer them to a blender.
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8
Add the roasted eggplant and the olive oil and puree until smooth.
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9
Season the puree with sea salt and cayenne.
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10
In a bowl, mix the kosher salt with the water until it is the consistency of moist sand.
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11
On a parchment paperlined baking sheet, mound one-fourth of the salt slightly larger than the fish.
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12
Lay the fish on the salt and fill its cavity with the bay leaves and lemon wedges.
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13
Poke a short skewer into the thickest part of the fish, just behind the head.
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14
Pack the remaining kosher salt over and around the fish to enclose it; leave the skewer visible.
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15
Bake the fish for about 35 minutes, until an instant-read thermometer inserted in the skewer hole registers 135.
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16
Let the fish rest for 5 minutes; crack and remove the salt crust.
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17
Serve the fish without the skin, with the eggplant puree alongside.
