Peppery swordfish slices with eggplant, Sicilian pecorino cheese and tomato jam
— 400 g swordfish
— 2 purple eggplants
— 150 g Sicilian peppery pecorino cheese
— 100 g breadcrumb
— 50 g parsley
— 1 clove of garlic
— pinch of salt
For the jam
— 6 green tomatoes
— 100 g sugar
— 5 g balsamic vinegar
Finely dice onion, mix with balsamic vinegar and sugar then simmer for half an hour until it gains a jam-like consistence.
Cut eggplant to thin slices, salt it then, after a few minutes, soak the moist seeping from the eggplant with a paper towel. Fry both sides on extra virgin olive oil for 2 minutes each. Soak the excess oil with a paper towel.
Cut swordfish to thin slices as well, season to taste with salt and pepper and fry on oil for two minutes on each side.
Place baking parchment in a baking tray and start layering the ingredients, alternating between them. Swordfish, eggplant, 1 cm thick pecorino slice, swordfish, eggplant, pecorino. In a small tray, mix breadcrumbs, parsley, salt, pepper and some olive oil. Drizzle over mille feuille. Bake in the oven for 7-8 minutes at 180 °C. The dish is ready to serve.