Ingredients

• 500g/1lb 2oz aubergines (about 1 large or 2 medium ones)
• 75g/3oz caster sugar
• 2 tbsp lemon juice
• 1 garlic clove
• finely chopped
• small bunch fresh thyme
• leaves only
• 4 tbsp hazelnut oil
• 2 tbsp olive oil
• 1 red onion
• peeled and finely chopped
• 110g/4oz fresh chorizo sausage
• finely chopped
• 1 tsp ras el hanout (Moroccan spice mixture available in Middle Eastern stores)
• 425g/15oz jar sweet roasted peppers
• 2 tbsp spicy tomato ketchup
• 10 black olives
• halved
• stones removed
• salt and freshly ground black pepper
• few coriander sprigs
• leaves only
• chopped
• 1 baby aubergine
• groundnut oil
• for deep-frying
• fine sea salt
• to sprinkle
• 4 x 100-125g/4 - 4½ oz red mullet fillets
• 2 tbsp olive oil
• salt and freshly ground black pepper
• coriander shoots (or leaves)
• to serve

Directions

• For the candied aubergine
• preheat the oven to 200C/400F/Gas 6 and line a baking tray with a large piece of foil.
• Cut off the tops and tails of the aubergines
• then peel off the skins with a vegetable peeler. Chop the flesh into small cubes and place into a large bowl. Add the sugar
• lemon juice
• chopped garlic and thyme and mix well.
• Spread the aubergine mixture out onto the prepared tray and cover with another piece of foil. Transfer to the oven and bake for 45-55 minutes (removing from the oven once or twice to stir the aubergines)
• until they are very soft and slightly caramelised.
• While still hot
• transfer the aubergines to a food processor and blend to a rough paste.
• With the food processor motor still running
• slowly pour in the hazelnut oil and keep blending until smooth.
• Transfer the purée to a clean pan and cook over a high heat to dry it out a little. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the peppers
• heat the olive oil in a frying pan over a medium heat. Add the red onion
• chorizo and ras el hanout and fry for 3-4 minutes
• stirring frequently.
• Drain the roasted red peppers
• discard any seeds and cut into thin slices. Add to the pan and cook for another 3-4 minutes.
• Add the spicy tomato ketchup and olives and season
• to taste
• with salt and freshly ground black pepper.
• Add the chopped coriander and stir through.
• For the aubergine crisps
• trim the aubergine and slice very thinly lengthways.
• Heat the groundnut oil in a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Add the aubergine slices to the hot oil in batches
• to deep-fry until they are golden and crisp. Remove with a slotted spoon and drain on a tray lined with kitchen paper. Sprinkle with the salt while still warm.
• Trim the red mullet fillets to neaten and check them for pin bones
• removing any you find with tweezers.
• Heat the olive oil in a frying pan until hot. Season the red mullet fillets with salt and freshly ground black pepper
• then fry
• skin-side down
• for 2-3 minutes
• until the skin is golden-brown and crisp.
• Turn the fillets over and fry on the other side for 30 seconds to one minute
• or until the fish is just cooked through
• then remove from the heat.
• To serve
• place a spoonful of candied aubergine in the centre of each plate. Top with the red mullet fillets and garnish with the aubergine crisps and coriander. Serve the spicy peppers in a bowl alongside.