Diced swordfish, eggplants, cherry tomatoes and pine nuts

Ingredients

for 4 servings

• extra virgin olive oil 50 g
• fresh garlic 1 clove unpeeled
• aubergines 300 g in medium dice
• fine salt 4 Liffo spoons
• swordfish 600 g in medium dice
• black pepper 1 pinch ground
• red cherry tomatoes 180 g halved
• pine nuts 30 g whole
• desalted salted capers 30 g whole
• fresh mint 6 sheets whole

Allergens: fish, tree nuts

Setting up Liffo

Container 1

In the first container put 30 g of extra virgin olive oil and 1 clove of fresh garlic, unpeeled.

Container 2

In the second container put 100 g of aubergines, in medium dice and 2 Liffo spoons of fine salt.

Container 3

In the third container put 100 g of aubergines, in medium dice.

Container 4

In the fourth container put 100 g of aubergines, in medium dice.

Container 5

In the fifth container put 300 g of swordfish, in medium dice, 2 Liffo spoons of fine salt and 1 pinch of black pepper, ground.

Container 6

In the sixth container put 300 g of swordfish, in medium dice.

Container 7

In the seventh container put 180 g of red cherry tomatoes, halved, 30 g of pine nuts, whole, 30 g of desalted salted capers, whole and 6 sheets of fresh mint, whole.

Container 8

In the eighth container put 20 g of extra virgin olive oil.

• Select when the recipe should be ready

Liffo needs 31 minutes of cooking for this dish.