250g cleaned cuttlefish shaved as finely as possible
500g of fennel, shaved
Juice of half a lemon
1 chilli green scud, finely chopped
1/2 cup oregano leaves
1 medium sized eggplant, sliced length ways at 5mm and salted for 1 hour.
Extra Virgin olive oil
Salt and pepper
Place the shaved fennel in a bowl with the oregano, chilli, lemon juice and olive oil.
Meanwhile on the stove or the pan, add oil to fry the eggplant till golden brown and crisp. Remove from oil and place on absorbent towel. Season and allow to cool.
Heat some of the olive oil in a saucepan until the oil ripples. Place a quarter of the shaved cuttlefish in at a time and cook till it turns white, moving the cuttlefish all the time so it does not colour. This will take about 15 seconds. As soon as the cuttlefish is cooked remove from pan onto absorbent paper and season.
To serve, put the fennel salad on the plate then the cuttlefish. Break up the eggplant, place on top and serve. This dish is to be served at room temperature.