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Serves four as a entree
250g cleaned sashimi grade calamari shaved as finely as possible
500g ripe, flavoursome tomatoes
Juice of half a lemon
1 chilli green scud, chopped fine
1 garlic clove, minced
1/2 cup mint leaves, roughly chopped
1 medium sized eggplant, sliced length ways at 5mm and salted for 1 hour.
Extra Virgin olive oil
Salt and pepper
Peel and seed the tomatoes and chop them roughly into 1cm sized pieces, making sure to keep all their juice. Place in a bowl adding the lemon juice, chilli, the garlic and the mint leaves. Season and add about 1/4 cup extra virgin olive oil and allow to sit for 1 hour.
Meanwhile on the stove or the pan, add a pan of virgin oil to fry the eggplant till golden brown and crisp remove from oil and place on absorbent. Season and allow to cool.
Heat some of the olive oil in a sauce pot until the oil ripples place in ¼ of the shaved calamari at a time and cook till it turns white moving all the time the calamari should not colour this will take about 15 seconds as soon as the calamari is cooked remove from pan onto absorbent paper and season.
To serve, put three slices of the eggplant on the plate then ¼ of the calamari 1 fillet of red mullet and drizzle with the tomato salsa. This dish is to be served at room temperature. | 
