Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings

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Eggplant Puree:

8 Japanese eggplants, halved lengthwise

1/2 cup olive oil

Salt and freshly ground pepper

1 head garlic, roasted

1/4 cup finely chopped cilantro

1 lemon, juiced

1/4 cup tahini

Tomato-Fennel Essence:

2 tablespoons olive oil

1 Spanish onion, finely sliced

2 cloves garlic, finely chopped

1 tablespoons whole fennel seeds, ground

1 cup white wine

3 cups fresh tomato juice

2 tablespoons finely chopped fresh parsley

1 tablespoon fresh lemon juice

Salt and freshly ground pepper

Codfish:

2 tablespoons harissa

1 lemon, juiced

1/4 cup olive oil

4 cod fillets, about 6 ounces each, skin on

Salt and freshly ground pepper