Pasta with Eggplant and Swordfish

by Editorial Staff

For pasta lovers. A wonderful dish, very tasty and unusual.

Servings: 4

Ingredients

  • Penne pasta (“feathers” pasta) – 300 g
  • Eggplant – 1 pc.
  • Swordfish – 400 g
  • Dried tomatoes in oil – 7-10 pcs.
  • Basil – 5-7 leaves
  • Parsley – 3 sprigs
  • Mint – 1 sprig
  • Garlic – 3 teeth.
  • Breadcrumbs – 50 g
  • Salt
  • Vegetable oil

How to make fish and eggplant pasta:

Directions

  1. Cut the eggplant into cubes, place in a colander, and sprinkle with coarse salt. We leave for an hour.
  2. Cut the sun-dried tomatoes in oil into pieces. If you do not have jerky or do not like them, you can replace them with fresh cherry tomatoes, cut into 4 parts.
  3. Fry the eggplants in a frying pan in vegetable oil. Put the finished eggplants on a paper towel to get rid of excess oil.
  4. Then tomatoes. We send them to the eggplant.
  5. Defrost the swordfish, cut off the skin and the central part, cut into cubes.
  6. Fry in vegetable oil, enough for 7 minutes. Salt lightly. We put it aside.
  7. My greens (parsley, mint, basil). We remove the twigs.
  8. Chop finely. Chop the garlic finely or squeeze it out.
  9. Fry greens and garlic in vegetable oil. Return the eggplants and fish to the pan.
  10. Fry the breadcrumbs in vegetable oil. Stir gently all the time so as not to char!
  11. Boil a short paste (I have penne feathers) “on the tooth” in salted water, place in a pan, stir and fry everything together for about 1 minute.
  12. We layout the pasta with eggplant and fish on plates.
  13. If desired, sprinkle the eggplant and fish pasta with fried bread crumbs. Drink with dry white wine.

Enjoy your meal!

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