Linguine with Swordfish & Eggplant | A Coastal Classic with a Creative Twist

Inspired by Sicilian flavors and served in an edible plate made of eggplant, this pasta is a beautiful balance of land and sea. Swordfish, tender eggplant, and a splash of white wine come together in a light yet rich sauce that clings perfectly to linguine.

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About This Dish

This elegant Sicilian-style dish unites two of the island’s greatest ingredients — swordfish from the Mediterranean and sun-ripened eggplants. Served in roasted eggplant shells, it’s both visually stunning and deliciously sustainable.

Ingredients (Serves 2)

Linguine:	210 g (about 7.4 oz or ¾ standard box)
Swordfish:	150 g (about 5 oz), diced
Eggplant:	½ large (about 1 cup diced)
Tomato Paste:	1 tsp (5 ml)
White Wine:	½ glass (about 100 ml / ⅓ cup)
Fresh Parsley:	1 tbsp (finely chopped, for garnish)
Olive Oil:	3 tbsp (45 ml)
Salt:	To taste (about ½ tsp)
Chili (optional):	¼ tsp crushed flakes

How to Make It

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

Step 1: Dice the swordfish and eggplant. Lightly salt the eggplant cubes and let them rest for 10 minutes to release bitterness.
Step 2: In a large pan, heat olive oil, then sauté the eggplant until golden and soft. Remove and set aside.
Step 3: In the same pan, add more olive oil and the swordfish. Sear for 2–3 minutes, then add tomato paste and white wine. Let it reduce.
Step 4: Return the eggplant to the pan, season with salt, and toss gently. Add cooked linguine and a ladle (¼ cup) of pasta water to create a silky sauce.
Step 5: Serve in roasted eggplant shells, drizzle with olive oil, and top with chopped parsley.

Tucci’s Tips

Roast halved eggplant shells in the oven at 180°C / 350°F for 20 minutes — they make elegant, edible serving bowls.

Don’t overcook the swordfish — it should stay moist and slightly firm.

A touch of chili elevates the flavor without overpowering the seafood.

Variations

Tomato Lovers: Add ½ cup cherry tomatoes for a sweeter sauce.
Herb Boost: Mix in 1 tbsp of fresh mint or basil for a lighter Sicilian twist.
Seafood Mix: Combine 75 g (2.5 oz) swordfish with 75 g (2.5 oz) prawns or calamari for extra depth.

Did You Know?

Historical Fact: Swordfish has long been prized in Sicilian cuisine, especially in the coastal town of Messina, where fishermen still use traditional harpoons for their catch.

Fun Fact: Eggplant arrived in Italy from the Middle East in the Middle Ages — locals called it “mela insana” (crazy apple) before it became a Mediterranean staple.

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Storage & Thank You

Keep leftovers in an airtight container in the fridge for up to 1 day. Reheat gently with a drizzle of olive oil.

Can it be frozen? Not recommended — the texture of eggplant and swordfish is best enjoyed fresh.

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