EGGPLANT AND SWORDFISH ROLLS
- 2 round eggplants
- 1 slice of swordfish
- 3-4 leaves of mint
- 1-2 tsp pine nuts
- 1 tablespoon salted capers
- 1-2 tablespoons unsalted chopped pistachios
- 20 cherry tomatoes
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- Chop the swordfish slice in a blender and put the mince in a bowl.
- Add the chopped mint with your hands, the pine nuts, the capers rinsed under running water and chopped, the chopped pistachios and a tablespoon of oil.
- Mix the dough well and let it rest so that the various flavors blend together.
- Cut the aubergines into slices about 1 cm high, drain them of their bitter liquid and cook them on a hot plate sprinkling them with a little salt. Alternatively and if you prefer, you can cook them in a non-stick pan with a drizzle of oil.
- Leave the aubergines to rest and cool and in the meantime wash the tomatoes and cut them in half, depriving them of the internal seeds as much as possible.
- Put them in a pan with the garlic and oil and sauté over high heat until the water from the tomatoes has disappeared almost completely. Alternatively you can use a tomato sauce or tomato pulp.
- Now prepare the rolls. Put the swordfish-based filling on each slice of grilled (or fried) aubergine and roll up, closing with a toothpick.
- At this point, remove the garlic from the pan, place the rolls in it and cook with the cherry tomatoes or the sauce for a few minutes, because the swordfish cooks in no time.
- Additional tip: you can finish cooking the rolls by placing them in a pan or in an ovenproof dish (suitable for passing from the oven to the table) by dabbing the tomato sauce over them, and passing everything in a preheated oven at 200 ° for 15 minutes.