Put the eggplant over an open gas flame turning occasionally until the skin is charred. (Approx 10 minutes). Pop the eggplant into the oven for another 10 minutes until very soft . This can be done under the grill too.
Peel off the dark skin, keeping any juice. Tip the eggplant into a food processor or a blender and add the chickpeas, lemon juice, 1 tablespoons cumin, 1/2 teaspoon salt and tahini and blend until smooth. Add more lemon juice ans smoked salt after tasting if necessary
Cut the tomatoes into 1/2's or 1/4's. Toss in the olive oil and lemon zest and put onto a tray and roast till just softening. Put aside
Dry the fish. Mix all of the dry ingredients (flour, 4 ta cumin and 1 T smoked salt) in a container and toss the fish till coated. Preheat the oil and fry the fish on high till brown and crispy. Drain on absorbent paper.
Serve the fish with some of the eggplant puree, roast tomatoes tossed with the chopped parsley or coriander and Caperberries