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1
Preheat oven to 375 degrees F. Rub eggplants with olive oil and season with salt and pepper to taste.
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2
Place on a baking sheet and roast in the oven until soft, about 20 to 25 minutes.
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3
Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor.
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4
Add the garlic, cilantro, lemon juice, tahini and 1/4 cup of the olive oil and process to a smooth consistency.
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5
Pass through a chinois into a bowl and season with salt and pepper.
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6
Heat oil in a medium saucepan over medium heat.
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7
Add the onions and garlic and cook until soft.
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8
Add the fennel and cook for 2 minutes.
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9
Increase heat to high, add the wine and the tomato juice and cook until reduced by half.
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10
Add the parsley, lemon juice and season with salt and pepper.
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11
Whisk together the harissa, lemon juice and olive oil in a small bowl.
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12
Place the cod in a medium shallow baking dish.
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13
Pour the marinade over and turn to coat.
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14
Cover and marinate in the refrigerator for 1 hour.
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15
Preheat broiler.
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16
Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet.
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17
Broil on each side for 3 to 4 minutes on each side.
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18
Curry Onion Rings: 2 cups flour 2 tablespoons Madras curry powder Salt 3 large onions, sliced thinly
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19
Combine flour, curry powder and salt in a bowl and mix well.
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20
Toss onions in the flour mixture.
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21
Fry until golden brown.
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22
Drain on a paper towel lined plate.
