FIRE-ROASTED MACKEREL WITH EGGPLANT & TOMATOES

Mackerel has to be my favourite fish for cooking outside over an open fire. Its skin crisps beautifully while, underneath, the oily flesh stays moist and tender. The fresher the mackerel, the more delicate and delicious its flavour will be, so select fish with nice bright eyes and vibrant, colourful skin. Ripe, sweet tomatoes and a garlicky bashed eggplant purée make this a great summer’s night dish. Serves 4 INGREDIENTS • 4 good-sized, super-fresh mackerel, gutted & cleaned• 2 tbsp olive oil• 4 sprigs rosemary• 250g large, ripe tomatoes, halved• 2 medium eggplants (aubergines)• 2 garlic cloves, peeled & grated• 1 tbsp tahini (sesame seed paste)• Pinch dried chilli flakes• Handful basil leaves, chopped• 2 tbsp extra-virgin olive oil• Sea salt & freshly ground black pepper METHOD 1. Prepare your fire; you want to be…

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Good Organic Gardening (Digital) - 1 Issue, Issue #10.4 - 2019

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