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Grilled Sardines with Eggplant Puree and Tarragon Dressing


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Member since 2011

Serves 4 | Prep Time 1 hour | Cook Time 5 minutes

Ingredients

oil
1 eggplant
2 T white wine vinegar
2 T water
2 T plus 1/4 cup chopped tarragon, divided
1 minced shallot, divided
4 minced garlic cloves, divided
1/2 cup chicken stock
1 t lemon zest
1 T diced roasted red pepper
2 t chopped capers
2 T lemon juice
1/4 cup chopped toasted pine nuts
salt
pepper
12 butterflied fresh sardines


OIl and roast eggplant 45 minutes at 375°; cool and coarsely chop flesh.


Combine vinegar, water, 2 T chopped tarragon, 1/2 minced shallot and 2 minced garlic cloves; bring to a boil and simmer 5 minutes. Puree with chicken stock, 1/4 of the eggplant flesh, salt and pepper; sir in remaining eggplant and set aside.


Saute remaining 1/2 minced shallot and 2 minced garlic cloves 2 minutes; remove from pan and let cool. Combine with lemon zest, roasted red pepper, capers, lemon juice, 1/4 cup chopped tarragon, pine nuts, salt and pepper.


Oil, season and grill sardines until lightly charred, 2 - 3 minutes. Serve eggplant puree topped with the sardines and drizzled with tarragon dressing.


Pairs Well With


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