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This is a recipe my friend Alice had us prepare at a Garden To Table event a few weeks ago. Since the rolls are best eaten at room temperature, it’s a perfect prepare-ahead dish and if you have the means to transport it safely, a good picnic item. You can even stuff sandwiches with a couple of these rolls, or eat them on top of a mixed leaves salad.
You will need (for 2 persons):
2 long aubergines
1 thick slice of swordfish (2 cm high)
Mint, basil, parsley. More than you think.
Red onion or spring onion.
Optional chili (seeds out)
Olive oil.
Stick you piece of fish in the freezer before starting, it will be easier to slice thinly later on.
You will start by slicing the aubergines. Ideally each slice should be 2 to 3 mm thick and cut in the length of the eggplants, so that you can later roll them. Count them (now or after they are cooked).
My friend roasted hers in a hot oven (20 minutes or so?) but you can also grill them in a skillet or barbecue. This is best as it imparts a lovely smoky taste to the slices, which will go nicely with the swordfish.
In my case however, it was too hot to contemplate use of oven of standing over a grill so I put the slices in a deep glass dish, salted them slightly, covered and put them in the microwave at 900 W for 5 minutes. If you do go this way, you will have to drain them afterwards as they will have released water.
The eggplant slices can be left out to cool while you chop your herbs, chili if using, and onions together. Judging the quantity that you need to have for the rolls is very tricky, roughly a spoonful of mix per slice is necessary. In any case, you can change the herbs to suit your taste (or availability) and add more onions or not add any.
Now it is time to take your swordfish from the freezer and cut it in thin slices. Carpaccio-thin slices. You’ll need a sharp knife but hopefully the cold will have firmed it a bit and you should not have any problems with it.
Once it is all cut up, line each of your cooked eggplant slices with first a layer of fish and then a spoonful of herb mix. Roll them tight, salt them sparingly, and place the involtini in either an oiled oven dish or an oiled pan with a tight lid, with their ”tails” down. Drizzle a little more oil on top. Any spare bits of swordfish or herb mix can be put together with the rolls. If you are using the oven, you can also add quartered cherry tomatoes (or not).
You can then either bake them in the hot oven for about 5 (to 10) minutes OR cook on the stove top in the pan with the lid on (I did mine over an induction plate for 5 minutes).
Let them cool down to room temperature. Any juice in the pan can be used to season your bed of salad (together with a a little lemon juice) if that’s how you want to eat them, or to soak your sandwich bread in (or use as the base for a soup - don't throw it away!)
You will need (for 2 persons):
2 long aubergines
1 thick slice of swordfish (2 cm high)
Mint, basil, parsley. More than you think.
Red onion or spring onion.
Optional chili (seeds out)
Olive oil.
Stick you piece of fish in the freezer before starting, it will be easier to slice thinly later on.
You will start by slicing the aubergines. Ideally each slice should be 2 to 3 mm thick and cut in the length of the eggplants, so that you can later roll them. Count them (now or after they are cooked).
My friend roasted hers in a hot oven (20 minutes or so?) but you can also grill them in a skillet or barbecue. This is best as it imparts a lovely smoky taste to the slices, which will go nicely with the swordfish.
In my case however, it was too hot to contemplate use of oven of standing over a grill so I put the slices in a deep glass dish, salted them slightly, covered and put them in the microwave at 900 W for 5 minutes. If you do go this way, you will have to drain them afterwards as they will have released water.
The eggplant slices can be left out to cool while you chop your herbs, chili if using, and onions together. Judging the quantity that you need to have for the rolls is very tricky, roughly a spoonful of mix per slice is necessary. In any case, you can change the herbs to suit your taste (or availability) and add more onions or not add any.
Now it is time to take your swordfish from the freezer and cut it in thin slices. Carpaccio-thin slices. You’ll need a sharp knife but hopefully the cold will have firmed it a bit and you should not have any problems with it.
Once it is all cut up, line each of your cooked eggplant slices with first a layer of fish and then a spoonful of herb mix. Roll them tight, salt them sparingly, and place the involtini in either an oiled oven dish or an oiled pan with a tight lid, with their ”tails” down. Drizzle a little more oil on top. Any spare bits of swordfish or herb mix can be put together with the rolls. If you are using the oven, you can also add quartered cherry tomatoes (or not).
You can then either bake them in the hot oven for about 5 (to 10) minutes OR cook on the stove top in the pan with the lid on (I did mine over an induction plate for 5 minutes).
Let them cool down to room temperature. Any juice in the pan can be used to season your bed of salad (together with a a little lemon juice) if that’s how you want to eat them, or to soak your sandwich bread in (or use as the base for a soup - don't throw it away!)
You can use other types of fish, you can either slice or mince your fish: whatever is easier for you. Sometimes fishmongers will have prepared fishburgers (usually salmon heavy) for sale. You could use this as well (as long as they are not breaded).
