Eggplant stuffed with swordfish and cherry tomatoes
Chef Aurora Mazzucchelli gave us an idea to perfect our recipe for aubergines stuffed with swordfish, cherry tomatoes, and olives.
- 500 g pesce spada per il consumo a crudo
- 8 pomodorini gialli
- 4 pomodorini rossi
- 2 melanzane viola
- menta
- sale
- zucchero
- olio extravergine di oliva
- olive taggiasche
- Lavate le melanzane e mettetele in una casseruola con il coperchio. Cuocetele per circa 1 ora, voltandole spesso su ogni lato, appoggiandole anche in piedi, in modo che cuocia tutta la polpa. Le melanzane avranno un sapore leggermente affumicato e la consistenza di una melanzana cotta al forno.
- Tagliate lo spada in cubotti di circa 2 cm e cuoceteli velocemente in una padella rovente, con un filo di olio, per 1 minuto e mezzo. Salate.
- Tagliate a metà i pomodorini e saltate anch’essi velocemente nella stessa padella dello spada, con le olive, con l’aggiunta di un filo di olio e una presa di zucchero.
- Appoggiate le melanzane nei piatti, apritele delicatamente sul lato lungo, come una scatola di sardine, e schiacciate leggermente la polpa all’interno. Salate poco e condite con un filo di olio, poi riempite le melanzane con i cubi di spada, i pomodorini e le olive, completando con ciuffetti di menta fresca.
Stuffed Eggplant, the Recipe with Swordfish and Cherry Tomatoes
Here are the chef's tips for aubergines stuffed with swordfish and cherry tomatoes: "If you prefer, cook the aubergines in a saucepan with the lid on, then transform the pulp into a cream, on which you can place the swordfish.
For the cherry tomatoes, I would caramelize them by quickly sautéing them with the olives, to make them uniform with the swordfish, which is seared. Follow the chef's suggestions for this dish: you will obtain a rich and tasty second course that will be hard to resist!
Also discover these recipes for stuffed eggplant:
Recipe Info
- Time 1 hour and 15 minutes
- Product 2 people
Ingredients
500
8 4
2
Procedure
- Step 1: Wash the eggplants and place them in a covered saucepan. Cook them for about 1 hour, turning them frequently on each side, even standing them upright, so that all the flesh cooks. The eggplants will have a slightly smoky flavor and the consistency of baked eggplant. Step 2: Cut the swordfish into 2 cm cubes and quickly cook them in a hot pan with a drizzle of oil.
for 1 minute and a half.
Season with salt. Step 3: Halve the cherry tomatoes and quickly sauté them in the same pan as the swordfish, along with the olives, a drizzle of oil, and a pinch of sugar. Step 4: Arrange the eggplants on plates, carefully open them along the long side, like a can of sardines, and lightly press the pulp inside.
Season with a little salt and a drizzle of oil, then fill the aubergines with the swordfish cubes, cherry tomatoes, and olives, garnishing with sprigs of fresh mint.
