Warm carpaccio of swordfish and eggplant

07747 WARM CARPACCIO of SWORDFISH and eggplant INGREDIENTS for 4 PERSONS 250 g of swordfish in one piece, 2 medium eggplants, 2 cloves of garlic, olive oil, salt and caraway seeds.

PROCEDURE Prepare the Eggplant a day earlier.

Put the slices in layers in a large bowl, sprinkling each layer with salt.

Cover with a plate and lean a 2 kg weight, let stand for 1 hour, then strizzatele and put them on a grid for 2/3? for part.

Put them in a bowl, drizzle with oil and add here and there some slice of garlic.

Must be completely covered with oil.

Keep in the fridge.

Cut the fish into very thin slices and place in a large baking dish.

Sit around the drained Eggplant slices.

Pour a little of the oil of the eggplant, add salt and sprinkle with caraway seeds (a few).

Heat the grill of the oven and when it is clean with branding under the serving dish for 1? about.

Serve immediately.