Holy mackerel! Cap off summer with a fantastic fish dish
2 tablespoons capers, finely chopped
Grated zest and juice 1 lemon
Salt, if necessary
Preheat the grill.
Place the eggplant in a large bowl, add 3 tablespoons of the olive oil, the vinegar, red pepper flakes and oregano, and toss to coat. Place the eggplant cut side down on the grill (reserve the marinade) and cook, turning once, until dark golden brown and lightly charred, about 6 minutes per side. Return to the marinade, turning to coat.
Brush the mackerel skin with the remaining 3 tablespoons of olive oil and place skin side down onto the grill. Cook for 5 to 6 minutes, until the skin is nicely charred, then turn carefully and cook for 1 minute longer. Arrange in the center of a round platter.
To make the salsa, combine the parsley, mint, anchovies and olive oil in a blender and pulse until smooth. Transfer to a serving bowl, add the chopped egg, capers, lemon zest and lemon juice; mix well. Season to taste with salt if necessary.
Arrange the eggplant around the mackerel, drizzle the dish with the salsa, and serve.
(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)
