Swordfish with eggplants is a simple and tasty main course, easily prepared in a pan and perfect even for special occasions. The eggplant and swordfish remain tender when cooked in a pan, providing a complete main course with side dish, suitable even for special occasions. You can use either fresh or frozen swordfish to prepare this dish. Now let’s see how to prepare swordfish with eggplants, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 steaks swordfish
- 1 eggplant
- 80 g cherry tomatoes
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- to taste pepper
- to taste parsley
How to make swordfish with eggplants
Let’s start preparing the swordfish with eggplants. Wash the cherry tomatoes and cut them in half. Also clean the eggplant, trim it, and cut it into cubes. Wash the parsley and chop it.
Pour some extra virgin olive oil into a pan, add the garlic clove, eggplant cubes, cherry tomatoes, and chopped parsley. Cook for 15 minutes, then season with salt and pepper.
Add the swordfish fillets to the eggplants and cook for 15 minutes, turning the slices halfway through cooking. Occasionally drizzle the slices with their cooking juices to keep the swordfish tender and succulent. The cooking time for swordfish slices may vary depending on the thickness of the slices.
Once the swordfish is ready, serve it hot, accompanied by the eggplant cubes and cherry tomatoes.
How to store swordfish with eggplants
Store it in the refrigerator for 2 days
