Anatolian Umami Bomb: Walnut and Fig Stuffed Mackerel with Smoked Eggplant Puree

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Rinse the mackerel inside and out and pat them dry with paper towels.

   ~5 min
2. 2

   For the stuffing, finely chop the walnuts, dried figs, parsley, dill, and mince the garlic.

   ~10 min
3. 3

   In a mixing bowl, combine the chopped walnuts, figs, herbs, garlic, cumin, coriander, black pepper, and 1 tablespoon of olive oil. Season with salt. Mix well.

   ~5 min
4. 4

   Carefully stuff the cavity of each mackerel with the walnut and fig mixture. You can secure the opening with toothpicks if needed.

   ~5 min
5. 5

   Place the stuffed mackerel on a baking tray lined with parchment paper. Drizzle with the remaining 3 tablespoons of olive oil.

   ~2 min
6. 6

   Bake the mackerel for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

   ~25 min
7. 7

   While the fish is baking, prepare the eggplant puree. Pierce the eggplant several times with a fork and roast it directly over an open flame on the stovetop (or on a baking sheet in the oven at 220°C/425°F) until the skin is charred and the flesh is very soft. This can take 30-45 minutes depending on the method.

   ~45 min
8. 8

   Once the eggplant is roasted, carefully cut it in half, scoop out the smoky flesh, and discard the skin.

   ~3 min
9. 9

   Place the eggplant flesh in a food processor. Add the lemon juice, tahini, and a pinch of salt. Process until smooth and creamy. Add a tablespoon of water if needed to achieve desired consistency.

   ~5 min
10. 10

    To serve, spread a generous portion of the smoked eggplant puree onto each plate. Carefully place a stuffed mackerel on top of the puree. Garnish with fresh herbs if desired.

    ~3 min