Ingredients

• Extra virgin olive oil
• 2 large eggplants, about 1 pound each
• Coarse sea salt
• Freshly ground black pepper
• 1 cup diced yellow onion
• 1 large red bell pepper, seeded and diced
• 1 pound ground lamb
• 2 medium tomatoes, about 12 ounces, coarsely chopped
• 1 teaspoon ground cumin
• 2 tablespoons fresh or 2 teaspoons dried oregano
• 1 teaspoon cinnamon
• 1/4 cup pine nuts
• Optional: 1 tablespoon pomegranate molasses or sweetener of choice, 1/4 cup raisins (Sultanas if possible)

Directions

Step 1

Preheat your oven to 400°F. Lightly brush a rimmed sheet pan with olive oil. Slice the eggplants in half lengthwise and score the flesh in a small diamond pattern with a sharp knife without cutting through the skin. Place them cut side up on the sheet pan. Sprinkle with salt and pepper and drizzle liberally with olive oil. Roast for 45 minutes.

Step 2

While the eggplants are roasting, make the stuffing. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons olive oil, the onions, and bell peppers and sauté until soft, about 5 minutes. Add the ground lamb and sauté for 5 minutes, breaking it up with a spatula. Add the chopped tomatoes, 1/2 teaspoon each salt and pepper and sauté for 2 minutes, then add the cumin, oregano, cinnamon, pine nuts, and if using, pomegranate molasses and raisins. Continue cooking until the lamb is no longer pink.

Step 3

Take the eggplants out of the oven and, still wearing oven mitts, use a grapefruit spoon to scoop out the center of each half and add to the skillet, using the spatula to break up the chunks if needed. Lower the oven to 350°F.

Step 4

Divide the stuffing between the 4 eggplant halves, mounding it in the center. Return the sheet pan to the oven and bake for 20 minutes.

Ingredients

For the mango salsa:

• 3 ripe mangos, peeled, pitted, and diced
• 1 large shallot, peeled and finely diced
• 1 small garlic clove, minced
• 1 red bell pepper, stemmed, seeded, and diced
• 2 tablespoons chopped fresh cilantro leaves
• 1 fresh jalapeño, stemmed, seeded, and finely diced
• 2 tablespoons extra virgin olive oil
• Juice of 1 lime
• Fine sea salt

For the fish:

• 4 skin-on Chilean sea bass fillets, each 5 to 6 ounces
• Fine sea salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Directions

Step 1

Make the salsa: Combine the mangos, shallot, garlic, red bell pepper, cilantro, jalapeño, olive oil, and lime juice. Season with salt to taste. Set aside.

Step 2

Prepare the fish: Preheat a nonstick skillet over medium-high heat. Pat the fish fillets dry with a paper towel and season with salt and pepper. Add the olive oil to the hot skillet. Arrange the fish fillets, skin-side down, in the skillet. Sear the fish fillets for 3 to 4 minutes per side. When done, the fish will be opaque and flake easily with a fork. Transfer to plates or a platter. Top with the mango salsa.