Whole Wheat Spaghetti with Swordfish and Eggplant in Foil
Category: Pasta
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Spaghetti | 320g |
| Swordfish | 250g |
| Eggplant | 300g |
| Cherry Tomatoes | 200g |
| Dry White Wine | 20g |
| Extra Virgin Olive Oil | 30g |
| Lemon Zest | 1 |
| Garlic | 1 clove |
| Fresh Basil | 6 leaves |
| Salt | To taste |
| Black Pepper | To taste |
| Rice Flour | 40g |
| Peanut Oil | 350g |
Instructions:
- Prepare the Condiment: Begin by peeling half of the eggplant with a vegetable peeler. Cut the eggplant into thin slices, then into strips.
- Cook the Eggplant: Heat a drizzle of olive oil in a large pan over medium heat and add a clove of garlic. Sauté briefly, then add the eggplant strips and season with a pinch of salt. Continue cooking, occasionally adding a ladle of hot water to help soften the eggplant. Cook for about 10 minutes, removing the garlic halfway through.
- Add Tomatoes and Wine: While the eggplant cooks, wash and halve the cherry tomatoes, then dice them into small cubes. Add them to the pan with the eggplant and cook for about 2 minutes. Next, pour in the dry white wine, allowing it to evaporate completely.
- Season the Mixture: Once the wine has evaporated, add more salt to taste, then stir in the lemon zest and fresh basil to infuse the mixture with flavor.
- Boil the Spaghetti: In a large pot, bring salted water to a boil and cook the whole wheat spaghetti until al dente. Reserve some of the pasta water for later.
- Prepare the Foil Packets: While the pasta is cooking, cut squares of parchment paper measuring approximately 30×30 cm. These will be used for the final baking step.
- Combine the Pasta and Sauce: Once the spaghetti is ready, drain it, making sure to save some cooking water. Add the pasta to the pan with the eggplant and tomato sauce, tossing it gently to combine. Add a bit of the reserved pasta water to help coat the spaghetti and create a silky texture.
- Assemble the Foil Packets: Place a portion of the pasta mixture in the center of each parchment square. Top with a little extra sauce and a few fresh basil leaves. Repeat for the remaining packets.
- Seal and Bake: Fold the parchment over the pasta, sealing the edges tightly with kitchen twine. Place the packets in a preheated oven at 200°C (390°F) for 4-5 minutes (for a fan oven, cook at 180°C or 350°F for 3-4 minutes).
- Fry the Eggplant Skins: While the packets are baking, heat the peanut oil in a separate pan. Dredge the reserved eggplant skins in rice flour and fry them in batches until crispy and golden. Use kitchen tongs to handle them and avoid overcrowding the pan.
- Serve: Once the foil packets are baked, remove them from the oven and carefully open them. Serve the hot whole wheat spaghetti with swordfish and eggplant in foil, garnished with the crispy fried eggplant skins for a delightful crunch.
Enjoy your delicious Whole Wheat Spaghetti with Swordfish and Eggplant in Foil – a perfect balance of flavors from the land and sea!
