- 1 large eggplant (about 1 1/4 pounds)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon Tandoori Spice Blend
- 1/2 teaspoon vegetable oil
- 1 8-ounce tomato, peeled, seeded, diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon grated peeled fresh ginger
- 1 cup canned unsweetened coconut milk
- 1/2 cup bottled clam juice
- 1 lemongrass stalk, bottom 3 inches only, thinly sliced
- 4 6-ounce halibut fillets
- 4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)
- Daikon radish sprouts (for garnish)
- Microgreens (for garnish; optional)
- Char eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes. Place eggplant in large bowl; cool 10 minutes. Peel off skin; place eggplant flesh in strainer set over large bowl. Press on eggplant to release juices; let drain 15 minutes. Transfer eggplant to medium bowl; add lemon juice. Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree. Season smoked eggplant to taste with salt and pepper. DO AHEAD: Smoked eggplant can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper. DO AHEAD: Chutney can be made 4 hours ahead. Let stand at room temperature.
- Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet. Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in center, 3 to 4 minutes per side.
- Spoon dollop of smoked eggplant into center of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant. Spoon dollop of tomato-ginger chutney alongside. Garnish with radishes, sprouts, and microgreens, if desired.