Swordfish with eggplant cream and feta cheese

This dish came out to my mind for associations, swordfish is great with eggplant that goes well feta cheese ..maybe it could be a Sicilian-Greek version.

INGREDIENTS (4 servings)

– 4 slices whole slices of swordfish (I have them cut in half because they were really great)
– 1 medium aubergine
– ½ packet of feta cheese
– 1 cup tomato sauce
– 1 clove garlic
– 1 leaf of mint
– a few leaves of basil
– Extra-virgin olive oil
– Salt
– 250 gr tomatoes
– 2 tablespoons sugar

DIRECTIONS

Tomatoes
– Wash and cut tomatoes in half and place on a baking sheet (cutted side up). Season with salt, pepper, a bit of olive oil and sprinkle with sugar
– Bake at 140 degrees for a couple of hours and keep aside

Cream of Eggplant and Feta
– Wash and cut eggplants into slices of about 1 cm. Add salt, oil and bake at 200 degrees for about 20 minutes. They will soften and dry up a bit ‘.
– When ready, put them in a blender along with the feta, mint leaf and olive oil (do not add salt because the feta is already very tasty). Blend all the ingredients until you get a sort of cream that will keep aside.

Cooking Swordfish
– In a large pant put a little oil, a clove of crushed garlic and add the tomato sauce. Leave it shrink for about 10 minutes.
– Add the swordfish, some salt and cook 4/5 minutes per side. Finish with a few leaves of basil on top.

Serve the fish with its sauce and the eggplant and feta cheese cream on the side with some tomato confit.