From eggplant parmigiana to sautéed eggplants, from eggplant croquettes with a heart of provola cheese to Rustic Puff Pastry with Eggplants, from breaded eggplants to caponata, anything that involves this wonderful purple vegetable, especially when fried, is a blessing from above. There is no doubt about it.
Yes, even grilled eggplants are delicious if you are on a diet, proving that if something is good, it always is. However, the goodness of a dish of summer fusilli with perch and eggplants truly represents a moment of great happiness. If you haven’t tried it yet, I highly recommend you do, assured that you will not regret it.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Summer Pasta with Perch and Eggplants
- 11 oz fusilli
- 10.5 oz perch (fillet)
- 2 eggplants
- 3.5 oz cherry tomatoes
- 1 clove garlic
- 5 sprigs basil
- 1.25 cups extra virgin olive oil
- 3.5 cups sunflower oil (for frying the eggplants)
- to taste fine salt
- to taste coarse salt
Tools
Pot, pans, and the like
How to Prepare the Summer Pasta with Perch and Eggplants
To prepare these tasty fusilli with perch and eggplants, start with the basil; wash it, dry it, and then tear off some leaves, setting aside a few sprigs for final garnish.
Clean the eggplants and cut them into cubes, heat the sunflower oil in a pan. When the oil is hot, quickly fry the eggplants and place them in a bowl, seasoning with a pinch of fine salt.
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Chop the garlic clove and place it in a saucepan with the extra virgin olive oil. When the garlic is golden, add the cherry tomatoes, previously washed and quartered, the basil, and cook for 5 minutes. Adjust with salt and add the eggplants, cooking for another 4-5 minutes.
At this point, focus on the fish, removing any bones and then drying it gently with paper towels. Cut the fillet into pieces and cook it in a pan with a little oil, lightly salting and continuing to cook for 5 minutes over moderate heat. Add the perch fillets to the saucepan with the cherry tomatoes and eggplants, stirring for a few minutes.
Boil the pasta in salted water, drain it al dente, and transfer it into the pan with the sauce, tossing to combine. Remove from heat and distribute onto plates, finally garnishing with the reserved basil and serving the summer fusilli with perch and eggplants.
At this point, all that’s left is to wish you a good meal… Oh, and let me know if you liked it!
If you don’t have cherry tomatoes, or prefer other types of tomatoes, you can use Piccadilly or whatever you like best.
If you don’t have cherry tomatoes, or prefer other types of tomatoes, you can use Piccadilly or whatever you like best.
