Swordfish with salmoriglio, grilled aubergine and bread

Ingredients

For 1 serving

• Swordfish160 g
• Eggplant200 g
• Bread40 g
• Extra virgin olive oil10 g
• Lemon0.5
• Dried oreganoto taste
• Garlic1 clove
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Make the salmoriglio: in a small bowl whisk the oil, lemon juice, very finely chopped garlic, oregano and a pinch of salt with a fork until emulsified.
2. Wash and trim the aubergine and slice it about 5 mm thick. Heat a griddle or ridged pan over high heat until very hot.
3. Grill the aubergine slices for 2–3 minutes per side, until soft and marked with dark lines; set aside on a plate.
4. Grill the swordfish for 2–3 minutes per side, until opaque right through but still juicy.
5. Spoon the salmoriglio over the swordfish and aubergine while hot so they soak it up, and serve with the bread.