This recipe is from our friend Elisa Giannini who already collaborated with pescenudo.it proposing another recipe: Salmon Salad with Red Fruits.
His idea was to create three different “turrets” using as a main element the eggplant, sliced and grilled or pan combining to each, fish and flavorings.
The result is looks delicious and very tasty!

Let’s see how you do!

Tower of the Swordfish and Eggplant Borage

Ingredients:
round eggplants
stracciatella or squacquerone
swordfish
Extra Virgin Olive Oil
purple basil
peppermint
borage flowers
thyme cedrino
salt

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Smear them with olive oil and grilled pass.
The swordfish has to be pasteurized, then cut into thin slices and marinated for a couple of hours in an emulsion of extra virgin olive oil, black basil and peppermint
Starting with the first layer by placing a slice of eggplant, then the stracciatella or squaquerone, then the sword. Alternating with the swordfish carpaccio. Create multiple layers. Finish with borage flowers and sprigs of thyme cedrino.

Tower Eggplant, Burrata, pepper and Creole Flowers.

Ingredients:
round eggplants
burrata
Extra Virgin Olive Oil
Creole pepper
edible flowers
maple syrup
mint
salt

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Put on the base of the pot a few sprigs of mint to scent.
Alternate slices of eggplant with burrata and a little pepper and Creole complete with maple syrup poured over before putting the flowers.

Turret of eggplants, Salmon, Dates, and Pane Carasau

Ingredients:
round eggplants
smoked salmon
dates
lime
acacia honey
mint
sugar cane
carasau
salt
pepper

Wash and cut the eggplant into thin slices, salt them, pressing them lightly and let stand. Anoint them and pass them on the grill.
Mix the salmon, cut into small squares, to small pieces of dates marinated in lime, acacia honey, brown sugar, salt and pepper. Place the first slice of grilled eggplant on a slice of bread carasau.
Then Alternate the salmon with other eggplant slices and a sprig of mint.
Complete with a little grating of lime .

Thank you again for your time Elisa!