To make the swordfish and eggplant bites, first wash the eggplant, place it on a baking sheet lined with parchment paper and cook for 40 minutes in a preheated conventional oven at 200°C.
Meanwhile, place the swordfish and bay leaves in a pan, cover with water and boil for 15 minutes.
When cooked, drain the swordfish and with a knife remove the skin and then place it in pieces in a bowl. When the eggplant is ready, take it out of the oven, place it on a board and cut it in half lengthwise.
With a spoon extract the pulp and place it together with the swordfish. Blend everything to reduce them to a puree, then add the eggs, grated Parmesan , salt and pepper. Squeeze the garlic clove, flavour with chopped parsley and mix all the ingredients.
Add the breadcrumbs and mix to obtain a soft dough.
Take small portions of dough and form balls the size of a walnut . Now heat a little oil in a pan, place the balls and brown them for a minute, turning them, so as to obtain a homogeneous browning. In another pan heat a little oil with the chopped onion and brown it for a few minutes. Then pour the tomato puree and the fish balls, flavoured with the basil leaves and cook over low heat for 20 minutes. When cooked you can enjoy your very hot swordfish and eggplant bites with tomato sauce.
INGREDIENTS for about 15 bites
- Swordfish 250 g
- Eggplant 450 g
- Bay leaves 2 leaves
- Eggs 2
- Fine salt 1 tsp
- Black pepper 1 pinch
- Parmigiano Reggiano DOP cheese 5 tbsp - grated
- Garlic 1 clove
- Parsley 2 small bunches
- Tomato puree 650 g
- Onions 1 - small
- Basil 2 leaves
- Breadcrumbs 100 g
- Extra virgin olive oil to taste
BUON APPETITO :)
Original Recipe Source - Giallo Zafferano