Baked eggplant and swordfish rolls, diet recipe,

A delicious dish that takes us back to the ancient culinary traditions of Sicily in a light and sea-inspired version without frying anything.
With the original recipe, the eggplant slices should first be salted and then fried.
In the diet version, we will bake them with just a pinch of salt, oregano, and a few drops of olive oil.
The star of the stuffed baked eggplant and swordfish rolls is undoubtedly the diced swordfish, and the Sicilian-style seasoned breadcrumbs, slightly moistened with water and olive oil.

Finally, a sprinkle of grated salted ricotta, or simply baked ricotta, to remind you of my Swordfish Norma from the Strait.

The whole represents a complete dish.

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Cost: Very economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

461.35 Kcal

calories per serving

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Energy 461.35 (Kcal)
Carbohydrates 49.33 (g) of which sugars 7.78 (g)
Proteins 21.04 (g)
Fat 21.06 (g) of which saturated 3.17 (g)of which unsaturated 3.91 (g)
Fibers 7.23 (g)
Sodium 769.21 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

1.1 lbs black oval eggplants
1 cup breadcrumbs (seasoned Sicilian style click here for the recipe)
0.44 lbs swordfish
to taste extra virgin olive oil
to taste salt
to taste pepper
1 clove garlic
to taste dried oregano
to taste extra virgin olive oil
1.25 cups tomato puree
to taste basil
to taste salt
1.76 oz salted ricotta (or baked and grated)

Tools

What we need to make the

1 Knife
1 Baking tray
1 Baking dish
1 Pan
1 Bowl

Steps

To make the

Let’s start by choosing the fish, which must be fresh.
In the Strait of Messina, it is caught by the typical “feluca,” which are boats equipped with a gangway and antenna.
The first thing to do is slice the eggplants about 0.2 inches thick and arrange them side by side on a baking tray. Season them with a little salt, pepper, oregano, and a drizzle of olive oil.
They must cook at 356°F with a fan for about 15 minutes.
If there are 2 trays in the oven, you need to alternate their position, and surely the cooking time will extend a little.
Now let’s prepare the filling, starting with the breadcrumbs: follow the recipe by clicking here
Mix the breadcrumbs with 2 tablespoons of oil and 3 of water.
The mixture should be moist enough to almost resemble a meatball.
Now cut the swordfish into cubes or chop it as you prefer, and quickly sauté it in a pan with a drizzle of olive oil, salt, garlic, and oregano. Then, set aside.
At this point, spread the eggplant slices out on a work surface, place the swordfish cubes on top, then…
add a little mound of seasoned breadcrumbs, and press down with the palm of your hand. Now all that’s left is to roll them up.
Place the rolls in a baking dish, adding a little bit of reduced tomato puree seasoned with salt and olive oil underneath and on top with a spoon.
Bake in the oven. If using the microwave, do 5 minutes on micro grill, then remove, add grated ricotta or Parmesan, and cook for another 3 minutes.
If you’re baking in a traditional oven, set it to fan at 356°F for 20 minutes, then remove the baking tray, sprinkle with grated ricotta, and grill at 356°F for another 4 minutes.
Serve at room temperature, directly in the baking dish with plenty of basil on top.
Here are the Sicilian-style baked eggplant rolls ready.