The Dishes

Grilled Swordfish, Eggplant ‘Imam Bayildi’, Dukkah, Tzatziki

Prep time: | Cook time: | Serves 4

  • 4 of 200g fillets of swordfish
  • 4tsp Dukkah spice
  • 100ml white balsamic condiment
  • Imam Bayildi
  • 2 eggplants
  • 1 onion
  • 1 clove garlic
  • 1 red capsicum
  • 500g diced tinned tomatoes
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1 sprig fresh oregano leaves picked
  • 1 tsp dried oregano
  • 1/2 tsp caster sugar
  • Pinch of salt flakes, fresh cracked black pepper
  • Tzatziki
  • 500g Greek yoghurt
  • 3 Lebanese cucumbers
  • 1 bunch fresh mint picked
  • Pinch of salt flakes
  1. Imam Bayildi. Cut eggplant into 1 cm cubes. Place into a mixing bowl. Sprinkle with table salt ensuring all eggplant is well seasoned. Set aside for 15 minutes. Peel and Brunoise (finely dice) onion, mince garlic, and seed and slice capsicum into a separate bowl.
  2. Place a deep pot/pan on the stove, pour in cooking oil until it reaches 2cm up the side of the pan. Slowly bring to a medium heat.
  3. Drain eggplant into a slotted bowl, then place onto a tray lined with paper towel. Allow to sit for a few minutes to excess moisture to drain, then carefully begin to fry the eggplant in the oil in small batches, to give each piece space. The eggplant should sizzle immediately upon hitting the oil. Remove and place onto another paper towel lined tray once each batch is golden.
  4. Turn the pot to low, and allow the oil to cool slightly, carefully ladle out oil into an oil safe container until just a thin layer remains in the pot. If your oil has burnt slightly, remove the oil and pour in fresh cooking oil.
  5. Place the onion, garlic and capsicum into the pot and sweat on low heat until onion becomes translucent. If you find the mix is sticking to the pot, add a little more oil. Add in paprika, cumin and dried oregano. Cook for 2 minutes.
  6. Pour in the chopped tinned tomatoes. Then allow mix to similar to 20-30 minutes, or until the tomatoes no longer taste acidic and begin to taste sweet. Add in eggplant.
  7. Season with salt and pepper, and add in sugar to taste. The amount of sugar needed will depend on how sweet the brand of tinned tomatoes are, then turn off the pot and add in the fresh picked oregano leaves. Set aside the pot.
  8. Tzatziki. Leave one cucumber aside for later, then grate the remaining into a mixing bowl, season with table salt. Allow to sit for 15 minutes before squeezing the moisture out of the cucumber and placing into another mixing bowl.
  9. Pick mint and set aside for later, then finely cop the remaining into the bowl with the cucumber and yoghurt. Mix well and adjust seasoning.
  10. Place mixture into the fridge.
  11. To serve. Chop cucumber into half moons then place into a small bowl with white condiment. Season and set aside for 2 minutes then remove from the condiment.
  12. Bring a griddle pan up to high heat, season swordfish with salt and cooking oil on both sides then place into the pan one at a time. Once grill marks form turn 90 degrees. Flip and do the same on the other side. Cook to desired doneness. I recommend medium. Place swordfish onto a lined baking tray.
  13. Spread ‘Imam Bayildi’ evenly over each swordfish, then sprinkle with Dukkah spice. Place off centre onto serving plates.
  14. Dollop tzatziki next to swordfish, and garnish with fresh pickled cucumber and fresh mint.
  15. Finish by garnishing swordfish with flower petals (I like to use marigolds from our garden). Drizzle with lemon oil and a pinch of salt flake.
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