To toast the sesame seeds: place sesame seeds in a small non-stick frying pan over low heat and stir until you begin to smell them toasting and they turn lightly golden.
Cut the fish into cubes and place in a bowl with 2 tablespoons oil, lemon, spring onions, 2/3 sesame seeds (keep the remaining sesame seeds on the side for garnish) and add salt and pepper. Allow to marinate for 2 hours.
Cut the aubergines in long thin slices 1cm thick and choose the 12 most appealing ones. Sprinkle with salt and keep for ½ an hour in a strainer until drained. Then wash and squeeze to drain all liquids.
Cut the aubergines in long thin slices and choose the best slices.
Heat a pan/grill or a large non-stick frying pan. Coat aubergines with olive oil and cook over low heat turning on both sides, until softened, sprinkling them with a little salt and pepper (with caution as aubergines retain salty taste).
Preheat oven to 180°C. Drain fish and keep the marinade. Place swordfish and aubergines on an oven baking dish, pour the marinade and a little white wine over the fish and cook for 15 minutes in oven.
Serve sprinkled with sesame seeds, little olive oil and a few drops of balsamic vinegar.
4 long and thin aubergines
300g fresh swordfish skin off and bones removed
(or fresh tuna)
4 tbsps olive oil
2 tbsps lemon juice
2 tbsps finely chopped spring onion
1½ tbsp sesame seeds
Oil and lemon sauce