2 medium aubergines (about 750g in total)
2 tbsp Greek yoghurt
1 garlic clove, crushed
2 tbsp chopped flat-leaf parsley
sunflower oil for frying, about 2 tbsp
2 dessertspoons pickled lemons
salt and black pepper
400g haddock fillet, or any other white fish, skinless and boneless
30g fresh breadcrumbs
½ a medium free-range egg, beaten
20g capers, chopped
20g dill, chopped
2 spring onions, finely chopped
grated zest of 1 lemon
1 tbsp lemon juice
¾ tsp ground cumin
½ tsp ground turmeric
½ tsp salt
¼ tsp ground white pepper
Jerusalem: A Cookbook
Yotam Ottolenghi and Sami Tamimi
Ebury Press, 2012
If you have a gas hob, line the base with foil to protect it, keeping only the burners exposed.
Place the aubergines directly on four separate moderate flames and roast for 15–18 minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally.
Alternatively, score the aubergine with a knife in a few places, a couple of centimetres deep, and place on a baking sheet under a hot grill for about an hour.
Turn them around every 20 minutes or so and continue to cook even if they burst and break.
Remove the aubergines from the heat and allow them to cool down slightly.
Once cool enough to handle, cut an opening along each aubergine and scoop out the soft flesh, dividing it with your hands into long thin strips.
Discard the skin.
Drain the flesh in a colander for an hour at least, preferably longer to get rid of as much water as possible.
Once well drained, roughly chop the flesh and place in a mixing bowl.
Add the yoghurt, garlic, parsley, 1 teaspoon of salt and plenty of black pepper.
Cut the fish into very thin slices, only a couple of millimetres thick, then cut these into tiny dice and put in a medium mixing bowl.
Add the remaining ingredients and stir well.
Slightly wet your hands and shape the mixture into 12 patties or fingers, about 45g each.
Arrange on a plate, cover with cling film and leave in the fridge for at least 30 minutes.
Pour a small amount of oil into a frying pan so you have a thin layer, only about 1mm deep.
Cook the kebabs in batches over a medium-high heat, 4–6 minutes for each batch, turning until coloured on all sides and cooked through.
Serve the kebabs while still hot, three per portion, alongside the burnt aubergine and a small amount of pickled lemon (careful, the lemons tend to dominate).