Fish kebab in eggplant and tomato sauce

It’s my favorite combination in the world. I could live on eggplants and fish> Along with warm bread and wine, it’s the perfect meal

For the fish kebab

• 1.2 lb. finely chopped but not ground fish (sea bass, mullet or grouper)

• ¼ cup cilantro, chopped

• ¼ cup parsley, chopped

• 2 tbsp. Mint leaves, chopped

• 4 garlic cloves, crushed

• 1 potato, peeled, cooked and mashed

• Salt and pepper

• Olive oil for frying

For the sauce:

• 8 tomatoes

• 6 garlic cloves, sliced

• 1 chilli pepper, sliced

• ½ cup olive oil

• Salt and pepper

• 1 tsp. paprika

• 1 eggplant cubed + oil for deep frying

• 1 tsp. cumin

1. Bring water to a boil and add the tomatoes. Boil them for 10 minutes. Let them cool off.

2. Mix all of the ingredients of the kebab and form oval-shaped patties, Place in a tray.

3. Chop the tomatoes.

4. Heat the olive oil and add the garlic and after a minute the tomatoes. 

5. Add the spices and lower the heat. Simmer for 20 minutes.

6. Heat some olive oil and lightly fry the kebab. Set aside.

7. Heat the oil and deep-fry the eggplant till golden brown. Place in a sieve to get rid of excess oil.

8. Add the eggplant to the tomato sauce and mix. 

9. Add the kebab and cook for 5 more minutes.

10. Serve with tahini sauce, focaccia bread and wine!!