A light, quick and easy dish which combines the sweetness of aubergines with the stronger flavour of fish flavoured with herbs.
Ingredients for 4 portions
- Medium-large aubergine 1
- Swordfish 4 slices (approximately 120 g)
- Zest of 1 lemon
- Extra virgin olive oil 2 tbsp (20 g)
- Clove of garlic 2
- Destemmed fresh rosemary to taste
- Salt to taste
- Black pepper to taste
Wash and prepare the aubergine, cut it lengthways into four approx. 2 cm thick slices, and then grill on a non-stick grill.
Clean the swordfish, removing skin and bones, dress with grated lemon zest and season to taste.
Roll up each slice of swordfish with a slice of grilled aubergine and, if necessary, fix them with a wooden toothpick.
Place in a pan lined with greaseproof paper, drizzle on a little extra virgin olive oil, garlic and fresh rosemary.
Bake in a fan oven for around 15 minutes at 160°C and serve hot.
0.66kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.