To make the chilli paste, put the chillies, ginger, shallots, garlic and fish sauce into a blender and blend until fine. Scrape down the sides of the blender and add the water with a pinch of salt. Blend for a couple of minutes to a paste.
Place the squid in a bowl, add the chilli paste and turn the squid to coat in the paste. Leave to marinate in a cool place for at least 2 hours.
Light the barbecue 30 minutes before starting to cook.
Meanwhile, for the yoghurt, blitz the ginger in a blender to a pulp, then tip into a piece of muslin, gather up the edges and squeeze tightly over a bowl to extract the juice; you need 3 tbsp ginger juice. Add the yoghurt and coriander, if using, season with a pinch of salt and stir to mix.
Score the cut side of the aubergine halves and drizzle with 3 tbsp olive oil, then season with salt and the ground coriander and cumin.
When the barbecue coals are ready, place the aubergine halves skin side down on the grid and cook for 6 minutes, then turn over and cook for another 6 minutes to blacken the flesh. Turn the aubergine back onto the skin side again, and drizzle again with olive oil and a pinch of salt. Cook for another 4 minutes, then remove from the heat.
Scrape the cooked aubergine out of the skin and into a bowl. Crush it with the back of a fork or spoon and taste for seasoning. Dress with olive oil, sprinkle with chopped thyme and keep warm at the side of the barbecue.
To cook the squid, place it on the barbecue and cook for 1 minute on each side. Transfer to a warm platter and spoon the aubergine alongside. Serve immediately, with the yoghurt and a scattering of coriander.
Recipe courtesy of Nathan Outlaw’s Fish Kitchen by Nathan Outlaw. Available for R399.00 at selected stores. Published by Quadrille Publishing; photography by David Loftus.