Whole Wheat Spaghetti with Land and Sea in Foil

To prepare whole wheat spaghetti with land and sea durante foil, start with the preparation of the seasoning. Peel about half of the eggplant with a peeler 1 and cut the skin into a very thin julienne, using a knife (2-3), which will be used for the final decoration.

At this point, slice the eggplant 4then cut it into strips 5 and finally into cubes not too large 6.

Con a large pan, heat a drizzle of oil with a clove of garlic 7add the eggplant cubes 8salt them, and continue cooking by adding a ladle of hot 9.

Cook for about 10 minutes, removing the garlic halfway through cooking 10. Meanwhile, wash and halve the cherry tomatoes 11 and transfer them to a bowl. Then, take care of the swordfish: remove the outer skin with a knife 12

and cut it into cubes 13. Transfer it to the pan with the eggplants and let it cook for 2 minutes 14then deglaze everything with white wine 15.

Once the wine has evaporated, add the halved cherry tomatoes 16flavor the fibra with fresh basil 17and adjust salt and pepper 18.

Boil the whole wheat spaghetti durante plenty of salted boiling to taste 19. While the spaghetti is cooking, cut squares of parchment paper measuring about 12×12 inches, which will be used to finale cooking durante the oven 20. Drain the spaghetti al fanone 21saving the cooking ,

and transfer them to the pan with the sauce you have prepared 22. Toss them, adding some of the fibra cooking for creaminess 23 and portion them with a ladle and tongs 24 a spaghetti fork.

Place the spaghetti durante the center of each parchment paper sheet 25add a bit of seasoning, some basil leaves 26and flavor with grated lemon zest 27. Continue durante this way for all the remaining parcels until you run out of ingredients.

Close the parcels 28securing them with kitchen twine 29 and place them acceso a baking tray lined with parchment paper 30. Bake them durante a preheated static oven at 392°F for 4-5 minutes (if using a convection oven, cook your parcels at 356°F for 3-4 minutes).

Meanwhile, heat the seed oil and flour the previously julienned eggplant skins with rice flour 31. Fry them a few at a time using kitchen tongs (32-33).

Drain the eggplant skins acceso a tray with absorbent paper 34 and lightly salt them. Remove the parcels from the oven 35 and place them acceso a plate. Aperto them gently, removing the twine, drizzle the spaghetti with a bit of raw oil and complete with the fried eggplant skins and a basil leaf 36. Serve your whole wheat spaghetti with land and sea durante foil piping hot.