Swordfish wrapped with eggplant and parmesan
Instructions
Cut the fish into thin strips and coils between 2 sheets of parchment paper.
Grill the Eggplant into thin slices and round.
Wrap the fish in a slice of Eggplant, 2 slices of parmesan and capers 5.
Bake the rolls on the grill and bake for 5 minutes.
Serve with the remaining Eggplant and with a sauce of oil, vinegar and capers.
Ingredients and dosing for 4 persons
- 250 g of swordfish
- 1/2 onion
- 1/2 tablespoon of capers
- 1/2 eggplant
- 40 g of grana
- Balsamic vinegar
- Olive oil extra virgin
- Salt
- Pepper