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1
Fill mixing bowl with room temperature water and soak bulgur wheat for 30 minutes.
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2
Grill eggplant on high flame for 5 minutes on each side until soft and charcoaled. Remove both stems - Peel one eggplant, leave the other with the charred skin and cut both eggplants into cubes. Put all cubed pieces into one blender. Add 1/2 cup of olive oil and squeeze 2 lemons. Add salt and pepper for taste. Mix in blender on high until smooth.
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3
Strain water from the soaked bulgur wheat and move to a mixing bowl. Chop parsley and mint.
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4
Dress pumpkin with thyme leaves, salt, pepper and oil. Saute pumpkin in medium pan for 3 minutes till golden brown.
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5
In a separate bowl, add 20 grams Yuzu, salt, pepper, olive oil, chili and mix. In the same bowl, add Bulgur, sauteed pumpkin, dates, pomegranate seeds, pears, parsley, mint, ginger, mix. Add Yuzu dressing from the first bowl to mixture and taste.
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6
Remove sea bream skin. Cut fish long way and then in half to result in four equally-sized rectangles. Season raw pieces with thyme, salt, pepper and olive oil. Add the eggplant paste to one side of each fish piece. Add one piece of sliced bread to the same side as the eggplant paste. Cut the bread to align with the size of each fish and add all four pieces to a saute pan. Cook fish at medium heat for 2 minutes, bottom side first then flip until top side is golden brown. Add tahini, lemon, salt, pepper, olive oil and ice water to a medium size mixing bowl, stir until smooth.
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7
Soak the vegetable(s) garnish in lemon, olive oil, Yuzu, salt, and pepper.
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8
Smear tahini in a line on the bottom of the plate and place bulgur salad directly on top.
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9
Add the four pieces of cooked sea bream, shingled.
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10
Roll each vegetable and place throughout the plate, on top of the fish or in the bulgur salad.
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11
Garnish with leaves.
