Difficulty Easy – Preparation 20 minutes – Cooking 20 minutes
2 slices of swordfish about a couple of centimeters high | 2 small long eggplants Basil | Type 0 flour just enough | A clove of garlic | Extra virgin olive oil | Salt and Pepper To Taste
1. Wash the eggplants and peel them. If we love the strong flavor, we leave a part of the peel. We cut the aubergines into cubes a couple of centimeters thick, sprinkle them with coarse salt and leave them to drain for an hour in a colander (this operation can be avoided if we appreciate the bitter taste of the aubergines).
2. After the time we wash the cubes thoroughly under running water, squeeze them and wash them again. We take a pan, pour abundant extra virgin olive oil and heat well over medium heat.
3. Combine the aubergines and cook them until they become golden on the outside and soft on the inside. Drain them and arrange them on a tray covered with absorbent paper, in order to eliminate excess oil.
4. Strip the slices of swordfish and remove the central bone. Then cut the slices into cubes about two centimeters thick. We put the flour in a plastic bag, add the pieces of fish, close it and shake it in order to flour them homogeneously.
5. We empty the contents of the bag in a dense sieve or in a sieve and shake it in order to eliminate the excess flour. Pour a couple of tablespoons of extra virgin olive oil into a non-stick pan, place it on medium heat and heat.
6. When the oil becomes hot, add the floured fish cubes and cook by shaking the pan so that the fish cooks quickly on all sides. As soon as the swordfish is almost ready (it takes about five minutes), we add the aubergines, salt and cook for a couple of minutes. We combine the basil and serve.