Ingredients

• 2 cloves garlic
• 1/2 teaspoon salt
• 3/4 cup tahini
• 1/2 cup lime juice, fresh squeezed
• 1/4 cup water
• 1/2 cup parsley leaves, chopped
• 1 large eggplant
• 2 tablespoons olive oil
• kosher salt
• 1 1/2 pounds cod fillets
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• kosher salt
• ground black pepper
• 3 cloves garlic, minced
• 2 medium lemons, cut in half
• vegetable oil, for frying
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking soda
• 1 large tomato, sliced
• 1 large English cucumber, peeled, sliced thin
• 3 cups arugula, baby
• 4 whole pita bread rounds
• sliced dill pickles, if desired

Instructions

1. Add the garlic, salt, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.)
2. Add a little bit of water and blend again until you reach the desired consistency.
3. Stir in fresh chopped parsley.
4. Slice the eggplant into ¾-inch to 1-inch rounds.
5. Sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels.
6. Leave for 30 minutes to allow the eggplant to "sweat."
7. Arrange a rack in the middle of your oven and preheat to 400°F.
8. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil.
9. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well.
10. Roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more.
11. Remove from oven, let cool. Cover and set aside until it's ready to build the sandwiches.
12. Pat the fish dry and place it in a shallow dish.
13. In a small bowl, combine the coriander, cumin, paprika, and red pepper flakes, and a generous dash of salt and pepper. Mix well.
14. Sprinkle the fish evenly with the spices.
15. Add the garlic, then use your hands to rub in the spices and garlic.
16. Squeeze the juice from two lemons over the fish, then refrigerate for about 30 minutes.
17. In a shallow dish, combine the flour, cornstarch, and baking soda. Mix well.
18. Remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.
19. Line a large plate with paper towels and set near your stove.
20. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches.
21. Heat over medium heat until the oil begins to bubble.
22. Gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary.
23. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.
24. Use the spatula to transfer the fish to the paper towel-lined plate.
25. Open up the pita pockets and spread a bit of the tahini sauce on one side of the pita.
26. Add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices.
27. Add the fish and finish with more tahini sauce. Serve immediately.