EGGPLANT AND SWORDFISH ROLLS


EGGPLANT AND SWORDFISH ROLLS

 peppe57
  • Difficulty: 1/4
  • Cost: 2/3
  • Preparation: 2/3

 

It was presented to me as an appetizer, but it can easily be served as a main course. It is an exceptional dish that perfectly combines the flavor of swordfish with that of aubergine. Whoever gave me the recipe gave me the doses for 4 people. So if you have more diners at the table, increase in proportion.

 

INGREDIANTS

  • 2 round eggplants
  • slice of swordfish
  • 3-4 leaves of mint
  • 1-2 tsp pine nuts
  • tablespoon salted capers
  • 1-2 tablespoons unsalted chopped pistachios
  • 20 cherry tomatoes
  • clove garlic
  • to taste extra virgin olive oil
  • to taste salt
  • to taste pepper

INSTRUCTIONS

  1. Chop the swordfish slice in a blender and put the mince in a bowl.
  2. 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.
  3. Mix the dough well and let it rest so that the various flavors blend together.
  4. 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.
  5. 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.
  6. 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.
  7. Now prepare the rolls. Put the swordfish-based filling on each slice of grilled (or fried) aubergine and roll up, closing with a toothpick.
  8. 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.
  9. 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.

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