Grilled Sardines with Eggplant Puree and Tarragon Dressing
CATEGORIES
INGREDIENTS
  • Cooking Time: 5 minutes
  • Servings: 4
  • Preparation Time: 1 hour
  • 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
DIRECTIONS
  1. Oil and roast eggplant 45 minutes at 375°; cool and coarsely chop flesh.
  2. 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.
  3. 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.
  4. Oil, season and grill sardines until lightly charred, 2 - 3 minutes. Serve eggplant puree topped with the sardines and drizzled with tarragon dressing.